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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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4.39 from 42 votes

Make-Ahead Muffin Tin Mac & Cheese

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


  • 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. 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, ¼ to ½ teaspoon of salt, and ⅛ teaspoon freshly ground black pepper; stir to combine.
  • Add 1-½ cups cheddar cheese and 1-½ 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.


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