Make-Ahead Muffin Tin Mac & Cheese
Make-Ahead Muffin Tin Mac & Cheese Cups are easy to make, taste incredible whether hot or cold, can be refrigerated and reheated, and best of all, freeze beautifully. Who could ask for more?
Servings: 12 Make-Ahead Muffin Tin Mac & Cheese
- 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
- Freshly ground black pepper
- ¼ cup Panko bread crumbs
- 1 Tablespoon olive oil
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.
Calories: 291kcal | Carbohydrates: 15g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 340mg | Potassium: 113mg | Sugar: 2g | Vitamin A: 565IU | Calcium: 295mg | Iron: 0.6mg