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    Home » Recipes » Pasta

    Make-Ahead Muffin Tin Mac & Cheese

    By Chula King · November 7, 2016 · Updated November 7, 2021 25 Comments

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    A decadent combination of three cheeses that’s sure to not only please your most picky eater, but also WOW your Thanksgiving guests.

    My favorite parts of macaroni and cheese are the cheesy topping and the crusty edges. What if you could achieve that in a hand-held macaroni and cheese bite that’s baked to perfection in a muffin tin? Well, you can with this delicious Make-Ahead Muffin Tin Mac & Cheese. It’s easy to make, tastes incredible whether it’s hot or cold, can be refrigerated and reheated, and best of all, freezes beautifully. Who could ask for more?

    Make Ahead Muffin Tin Mac & Cheese

    Ingredients 

    I used the following ingredients for the Make Ahead Muffin Tin Mac & Cheese: Elbow macaroni, unsalted butter, cream cheese, milk, egg, dry mustard, cheddar cheese, Fontina cheese, Panko bread crumbs, olive oil, salt and freshly ground black pepper.

    Ingredients for Make Ahead Muffin Tin Mac & Cheese

    Making the Muffin Tin Mac & Cheese

    I started by cooking the macaroni in salted boiling water for 7 minutes.

    Adding dried macaroni to boiling water

    After 7 minutes, I drained the macaroni in a colander, and dumped it into a large mixing bowl. I added the butter and cream cheese to the hot macaroni, and stirred the mixture to melt the butter and cream cheese, and coat the macaroni. Then, I added the milk and egg, and continued stirring to evenly incorporate the milk and egg into the mixture. That was followed by the addition of the dry mustard, salt, freshly ground black pepper, and the cheddar and Fontina cheeses. I stirred the mixture to ensure that everything was well mixed.

    Adding ingredients to cooked macaroni

    Using a large ice cream scoop, I added the macaroni mixture to my well buttered muffin pan. I topped the macaroni mixture with reserved cheddar cheese, Fontina cheese, and Panko bread crumbs, that had been mixed with a bit of olive oil.

    Adding the macaroni mixture to muffin pan and topping with cheeses and breadcrumbs

    Into a preheated 350° F oven the macaroni went for 35 minutes, until the top was bubbly and golden brown and the macaroni well set.

    Baked Make Ahead Muffin Tin Mac & Cheese

    I let the macaroni cool for 10 minutes before transferring the bites from the muffin tin to a wire rack.

    Make Ahead Muffin Tin Mac & Cheese cooling on wire rack

    I ended up with a dozen incredibly versatile Make Ahead Muffin Tin Mac & Cheese bites. They’re equally delicious whether hot or cold. In addition, they can be easily refrigerated and reheated. Best of all, they freeze beautifully, which is the Make-Ahead part, and are readily on hand for your anytime feast. Yum!

    Make Ahead Muffin Tin Mac & Cheese

    For a smaller version, but equally delicious recipe, you should try my Wonton Mac & Cheese Bites. Or if you’re looking for some more Mac & Cheese goodness, check out my Ultimate Make Ahead Macaroni and Cheese or Susan’s Easy Stovetop Mac & Cheese.

    I hope you liked this recipe for Make-Ahead Muffin Tin Mac & Cheese as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Recipe

    A decadent combination of three cheeses that’s sure to not only please your most picky eater, but also WOW your Thanksgiving guests.

    Make-Ahead Muffin Tin Mac & Cheese

    Chula King
    My favorite parts of macaroni and cheese are the cheesy topping and the crusty edges. What if you could achieve that in a hand-held macaroni and cheese bite that's baked to perfection in a muffin tin? Well, you can with this delicious Make-Ahead Muffin Tin Mac & Cheese. It's easy to make, tastes incredible whether it's hot or cold, can be refrigerated and reheated, and best of all, freezes beautifully. Who could ask for more?
    4.43 from 45 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Resting Time 10 minutes mins
    Total Time 55 minutes mins
    Course Appetizer, Side Dish
    Cuisine American
    Servings 12 Make-Ahead Muffin Tin Mac & Cheese
    Calories 291 kcal

    Ingredients
      

    • 2 cups (8 ounces) uncooked elbow macaroni
    • 1 Tablespoon unsalted butter room temperature
    • 3 ounces cream cheese room temperature
    • 1 cup (8 ounces) milk
    • 1 large egg
    • 1 teaspoon dry mustard
    • 2 cups (8 ounces) shredded Cheddar cheese, divided
    • 2 cups (8 ounces) shredded Fontina cheese, divided
    • Salt
    • Freshly ground black pepper
    • ¼ cup Panko bread crumbs
    • 1 Tablespoon olive oil

    Instructions
     

    • Preheat oven to 350° F. Generously butter cups of muffin pan. Set aside.
    • Cook macaroni in salted boiling water for 7 minutes. Drain in colander. Transfer to large mixing bowl.
    • Add butter and cream cheese to hot macaroni. Stir to melt butter and cream cheese and evenly coat macaroni.
    • Add milk and egg; stir to evenly coat macaroni.
    • Add dry mustard, ¼ to ½ teaspoon of salt, and ⅛ teaspoon freshly ground black pepper; stir to combine.
    • Add 1-½ cups cheddar cheese and 1-½ cups Fontina cheese; stir to combine.
    • Spoon macaroni mixture into muffin pan. Top with reserved cheddar cheese and Fontina cheese.
    • Mix Panko bread crumbs with 1 tablespoon olive oil. Sprinkle 1 teaspoon of Panko bread crumb mixture on top of macaroni cups.
    • Bake in preheated oven for 30 to 35 minutes, or until tops are golden brown and bubbly, and macaroni is set.
    • Remove from oven; cool 10 minutes before removing from pan to wire rack to continue cooling.
    • May be served hot or cold, refrigerated and reheated, or frozen and reheated.
    • Yield: 12 Make Ahead Muffin Tin Mac & Cheese.

    Nutrition

    Calories: 291kcalCarbohydrates: 15gProtein: 14gFat: 18gSaturated Fat: 10gCholesterol: 71mgSodium: 340mgPotassium: 113mgSugar: 2gVitamin A: 565IUCalcium: 295mgIron: 0.6mg
    Keyword Mac and Cheese Bites, Mac and Cheese Cups, Mac and Cheese Muffins
    Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor
    A decadent combination of three cheeses that’s sure to not only please your most picky eater, but also WOW your Thanksgiving guests.

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    Filed Under: Appetizers, Holiday Side Dishes, Pasta

    Reader Interactions

    Comments

    1. GI GI says

      October 26, 2018 at 4:45 pm

      On the 2 cups (8 ounces) uncooked elbow macaroni I’m confused, do you mean 1 cup (8 ounces) uncooked elbow macaroni?

    2. PudgeFactor says

      October 26, 2018 at 4:59 pm

      Sorry for the confusion. It doesn’t help that ounces are used for both volume and weight. One cup of uncooked elbow macaroni by volume, i.e., measured in a measuring cup, weighs approximately 4 ounces. Therefore 2 cups of uncooked elbow macaroni by volume weighs 8 ounces. Hope this helps!

      Chula

    3. Arjay says

      November 10, 2018 at 6:04 pm

      Could you give details abt reheating from frozen? Do they hold their crispiness? Good sounding revipe….

    4. PudgeFactor says

      November 11, 2018 at 2:13 pm

      I reheat the frozen Muffin-Tin Mac & Cheese for 10 to 15 minutes in a 350° F oven. They do retain their crispiness. Hope this helps.

    5. Holly says

      September 19, 2019 at 1:44 pm

      When reheating do you put them back into the muffin tins, or just on a cookie sheet?

    6. PudgeFactor says

      September 19, 2019 at 3:28 pm

      Holly, I just put them on a cookie sheet.

      Chula

    7. Holly says

      September 20, 2019 at 9:25 am

      Thank you! Have a vegetarian over for the holidays and having.an appetizer party…these will be perfect and I can do ahead!

    8. PudgeFactor says

      September 20, 2019 at 11:53 am

      Holly, I’ve also made them in a mini-muffin pan for more of a bite-sized appetizer. With the mini-muffin pan, I reduce the time in the oven to 20 to 25 minutes. They still freeze and reheat beautifully!

      Chula

    9. Shelly Smith says

      October 07, 2019 at 12:36 pm

      So you reheat them directly from a frozen state or do you thaw them first?

    10. Shelly Smith says

      October 07, 2019 at 12:36 pm

      *Do. Sorry for the typo.

    11. PudgeFactor says

      October 07, 2019 at 2:14 pm

      Shelly, I reheat them from a frozen state.

      Chula

    12. Sheri Blais says

      December 01, 2019 at 1:59 pm

      How do you reheat them if they are just refrigerated, not frozen?

    13. PudgeFactor says

      December 01, 2019 at 8:50 pm

      Sheri, If they are just refrigerated, I reheat them basically the same way but for less time. Specifically, I reheat them at 350°F for about 10 minutes.

      Chula

    14. Holly says

      December 06, 2019 at 11:18 am

      At the top is says bake 45 minutes, but in body of directions it says 35. Which is it?? Thanks!

    15. PudgeFactor says

      December 06, 2019 at 10:12 pm

      Holly, you should bake them for 35 minutes!

    16. Kiana says

      June 25, 2020 at 8:25 pm

      How do you freeze them? Can they all be tossed in a plastic bag or are they too sticky and best to be frozen in a single layer first?

    17. Chula King says

      June 26, 2020 at 8:27 am

      Kiana,

      I freeze them first in a single layer and then place them frozen in a Ziploc bag.

      Chula

    18. Cathy says

      July 02, 2020 at 4:56 pm

      I need to make a double batch. Should I just double the recipe or make two separate batches?

    19. Chula King says

      July 03, 2020 at 8:52 am

      Cathy,

      You could do either two single batches or a double batch. The only potential issue with a double batch is having a bowl or pan large enough to hold and mix the ingredients.

      Chula

    20. Courtney says

      November 20, 2022 at 6:11 pm

      If you make recipe ahead of of time and freeze them until you are ready to bake them, what temperature and how long f0r?

    21. Chula King says

      November 23, 2022 at 9:17 am

      Courtney,

      They need to be baked first and then either refrigerated or frozen. If frozen, I usually reheat them at 350°F for around 10 minutes.

    22. Charlene says

      May 05, 2023 at 5:06 am

      How long do they last in the fridge?

    23. Chula King says

      May 05, 2023 at 4:39 pm

      If stored in an airtight container, they should last for several days.

    24. Shelly Kan-Hai says

      July 09, 2023 at 3:02 am

      Does the shredded cheeses have so be shredded from blocks or is prepackaged shredded cheese ok?

    25. Chula King says

      July 09, 2023 at 8:51 am

      Prepackaged shredded cheese is fine in this recipe.

      Chula

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    A decadent combination of three cheeses that’s sure to not only please your most picky eater, but also WOW your Thanksgiving guests.
    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

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