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?
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.
Making the Muffin Tin Mac & Cheese
I started by cooking the macaroni in salted boiling water for 7 minutes.
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.
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.
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.
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 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!
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.
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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
- 1/4 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, 1/4 to 1/2 teaspoon of salt, and 1/8 teaspoon freshly ground black pepper; stir to combine.
- Add 1-1/2 cups cheddar cheese and 1-1/2 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.
On the 2 cups (8 ounces) uncooked elbow macaroni I’m confused, do you mean 1 cup (8 ounces) uncooked elbow macaroni?
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
Could you give details abt reheating from frozen? Do they hold their crispiness? Good sounding revipe….
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.
When reheating do you put them back into the muffin tins, or just on a cookie sheet?
Holly, I just put them on a cookie sheet.
Chula
Thank you! Have a vegetarian over for the holidays and having.an appetizer party…these will be perfect and I can do ahead!
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
So you reheat them directly from a frozen state or do you thaw them first?
*Do. Sorry for the typo.
Shelly, I reheat them from a frozen state.
Chula
How do you reheat them if they are just refrigerated, not frozen?
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
At the top is says bake 45 minutes, but in body of directions it says 35. Which is it?? Thanks!
Holly, you should bake them for 35 minutes!
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?
Kiana,
I freeze them first in a single layer and then place them frozen in a Ziploc bag.
Chula
I need to make a double batch. Should I just double the recipe or make two separate batches?
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