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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.
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4.45 from 47 votes

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?
Prep Time10 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time55 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 12 Make-Ahead Muffin Tin Mac & Cheese
Calories: 291kcal


  • 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


  • 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