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?
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.
Nutrition
Calories: 291kcalCarbohydrates: 15gProtein: 14gFat: 18gSaturated Fat: 10gCholesterol: 71mgSodium: 340mgPotassium: 113mgSugar: 2gVitamin A: 565IUCalcium: 295mgIron: 0.6mg
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