My favorite parts of mac n cheese are the cheesy top of the mac 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? You can with these delicious Make-Ahead Muffin Tin Macaroni and Cheese Cups. They are easy to make, taste incredible whether served hot or at room temperature, can be refrigerated and reheated, and freeze beautifully. Who could ask for more?
Why You’ll Love This Recipe
Mac and cheese is the ultimate comfort food. Reasons that you’ll love this recipe include the following:
- It’s convenient. You can assemble the macaroni and cheese in the muffin tin beforehand, then bake them off when you’re ready to eat.
- It’s versatile. Muffin tin mac and cheese can be served as a main course, side dish, or appetizer.
- It’s portable. You can easily pack up the mac and cheese muffins in a travel carrier and take them with you to potlucks and parties.
- It’s tasty. Muffin-tin mac and cheese is just as delicious as traditional mac and cheese, but it’s even more convenient to enjoy.
Ingredients: Here’s What You’ll Need
I used the following basic ingredients in this recipe.
- The Macaroni: I used dried elbow macaroni.
- The Cheeses: I used two kinds of shredded cheese in this make-ahead creamy mac and cheese – sharp cheddar cheese and Fontina cheese. I also used cream cheese for added richness but could have substituted sour cream for the cream cheese.
- The Binder: Rather than use a traditional cheese sauce to bind the cooked pasta, I used a large egg.
- The Seasonings: The seasonings were simple – Kosher salt, freshly grated black pepper, and dry mustard.
- The Fats: I included some unsalted butter and olive oil.
Steps: Here’s How I Made These Mac n Cheese Muffins
- I started by cooking the macaroni according to package directions for 7 minutes in a large pot of salted water that had come to a boil over medium-high heat.
- After 7 minutes, I drained the cooked macaroni noodles in a colander and transferred the pasta to a large 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 (Photo 1).
- Then, I added the milk and egg and continued stirring to incorporate the milk and egg into the mixture evenly (Photo 2).
- After that, I added the dry mustard, salt, freshly ground black pepper, and the cheddar and Fontina cheeses. I stirred the mixture to ensure everything was well mixed (Photos 3 and 4).
- I used cooking spray to coat each muffin tin cup. Then, I added the macaroni mixture to my prepared muffin pan using a large ice cream scoop.
- I topped the macaroni mixture with reserved cheddar cheese, Fontina cheese, and Panko bread crumbs, mixed with a tablespoon of olive oil. I could have used a tablespoon of vegetable oil or melted butter in place of the olive oil.
I baked the Make Ahead Muffin Tin Macaroni and Cheese Cups in a preheated 350°F oven for 35 minutes, until the tops were bubbly and golden brown and the macaroni was well set.
I let the macaroni cool for 10 minutes before transferring the bites from the muffin tin to a wire rack.
I ended up with a dozen incredibly versatile Make-Ahead Muffin Tin Macaroni and Cheese Cups. 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 available for your anytime feast. Yum!
Frequently Asked Questions
Feel free to experiment with different cheeses in this recipe. For example, you could substitute mozzarella cheese or goat cheese for the Fontina cheese. You could also add some grated parmesan cheese to the panko bread crumbs for the topping.
Assemble the cups according to the recipe, cover them tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to bake, preheat the oven to 350°F and bake the cups for 20-25 minutes or until heated through and bubbly.
You can freeze macaroni and cheese cups. Assemble the cups according to the recipe, then cover them tightly with plastic wrap or foil and freeze for up to 3 months. When you’re ready to bake, thaw the cups in the refrigerator overnight, then bake them according to the recipe.
Leftover macaroni and cheese cups can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave them on high for 1-2 minutes or until heated. You can also reheat them in the oven at 350°F for 10-15 minutes or until heated through and bubbly.
A key to this recipe is ensuring that the Mac n cheese cups stay together after they have been baked. That’s why the addition of the egg is important. If a traditional cheese sauce is used, the cooked pasta might not stay together as well.
Recipe Tips and Tricks
- Use good quality cheese. The cheese is the star of the show in macaroni and cheese, so it’s important to use a good quality cheese.
- Don’t overcook the pasta. The pasta should be cooked al dente or slightly firm to the bite. This will help to prevent the pasta from becoming mushy in the oven.
- Use a muffin tin that has been well-coated with a non-stick cooking spray. This will help to prevent the macaroni and cheese cups from sticking to the pan.
- In addition to using Panko bread crumbs, you can top the macaroni and cheese cups with regular bread crumbs or crushed Ritz crackers mixed with some shredded Parmesan cheese. This will give the cups a nie golden brown crust.
For a mini mac but equally delicious recipe, you should try my Wonton Mac & Cheese Bites. Or if you’re looking for more Mac & Cheese goodness, check out my Ultimate Make Ahead Macaroni and Cheese. For an easy mac recipe check out 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, enter your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
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Make-Ahead Muffin Tin Mac & Cheese
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. Spray the cups of a regular muffin pan with nonstick spray. Set aside.
- Cook macaroni in salted boiling water for 7 minutes. Drain in a colander. Transfer to a large bowl.
- Add butter and cream cheese to the hot macaroni. Stir to melt the butter and cream cheese and evenly coat the macaroni.
- Add milk and egg; stir to evenly coat the macaroni.
- Add dry mustard, ¼ to ½ teaspoon of salt, and ⅛ teaspoon freshly ground black pepper; stir to combine.
- Add 1 ½ cups of cheddar cheese and 1 ½ cups of Fontina cheese; stir to combine.
- Spoon the macaroni mixture into the prepared muffin pan. Top with reserved cheddar cheese and Fontina cheese.
- Mix Panko bread crumbs with 1 tablespoon of olive oil. Sprinkle 1 teaspoon of Panko bread crumb mixture on top of each macaroni cup.
- Bake in a preheated 350°F oven for 30 to 35 minutes, or until tops are golden brown and bubbly, and the 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.
Mary S says
I made this recipe for Christmas Eve and everyone loved it. I made it in a mini muffin pan using the same baking time. I made a triple recipe and ran out of time to cook them all, so put the leftovers in a ziplock bag in the fridge. The next day we put the leftover mac and cheese mixture in a casserole and baked it. It was just as delicious and will be my go to baked mac and cheese recipe. Easier than making a roux and melting cheese on the stove. I really think the fontina cheese made a big difference in taste. Delicious!
Chula King says
Excellent! So glad the recipe worked out for you, and I love that you used the mini muffin pan!
Chula
mich says
Can I fill the mjuffin tins then refridgerate and bake them a few days later??
Chula King says
Mich,
I’ve not filled the muffin tins ahead of time, but think that this would work well.
Chula
Jody Schroeder says
I’m confused by this comment. Above you state to fill the tin and the “bake when ready”. Isn’t that what she’s asking?
Shelly Kan-Hai says
Does the shredded cheeses have so be shredded from blocks or is prepackaged shredded cheese ok?
Chula King says
Prepackaged shredded cheese is fine in this recipe.
Chula
Charlene says
How long do they last in the fridge?
Chula King says
If stored in an airtight container, they should last for several days.
Courtney says
If you make recipe ahead of of time and freeze them until you are ready to bake them, what temperature and how long f0r?
Chula King says
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.
Cathy says
I need to make a double batch. Should I just double the recipe or make two separate batches?
Chula King says
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
Kiana says
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?
Chula King says
Kiana,
I freeze them first in a single layer and then place them frozen in a Ziploc bag.
Chula
Holly says
At the top is says bake 45 minutes, but in body of directions it says 35. Which is it?? Thanks!
PudgeFactor says
Holly, you should bake them for 35 minutes!
Sheri Blais says
How do you reheat them if they are just refrigerated, not frozen?
PudgeFactor says
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
Shelly Smith says
*Do. Sorry for the typo.
Shelly Smith says
So you reheat them directly from a frozen state or do you thaw them first?
PudgeFactor says
Shelly, I reheat them from a frozen state.
Chula
sandy says
can I eliminate the egg we have a food allergy
Chula King says
Sandy,
The egg helps to bind the other ingredients together. I’ve not made these without adding the egg, so unfortunately can offer a substitution.
I’m sorry.
Chula
Holly says
Thank you! Have a vegetarian over for the holidays and having.an appetizer party…these will be perfect and I can do ahead!
PudgeFactor says
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
Holly says
When reheating do you put them back into the muffin tins, or just on a cookie sheet?
PudgeFactor says
Holly, I just put them on a cookie sheet.
Chula
Arjay says
Could you give details abt reheating from frozen? Do they hold their crispiness? Good sounding revipe….
PudgeFactor says
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.
GI GI says
On the 2 cups (8 ounces) uncooked elbow macaroni I’m confused, do you mean 1 cup (8 ounces) uncooked elbow macaroni?
PudgeFactor says
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