This Mac n Cheese Muffins Recipe is a fun way to serve up your favorite comfort food! Perfect for dinner or a side dish, this recipe is kid approved!
I received a copy of Stirring Up Fun with Food to facilitate this review.
This Mac n Cheese Muffins Recipe is a quirky twist on a favorite kids meal. Homemade macaroni and cheese is so much tastier and more nutritious that the boxed variety. Plus the kids will love that these are made into individual muffin portions. Who am I kidding . . . the adults will love this too!
It is the last day of school here and I am ready for summer break. Of course, that excitement could be gone in about a month. My daughter and I have lots of fun plans this summer. Getting her more involved in the kitchen is on our list! Stirring Up Fun with Food: Over 115 Simple, Delicious Ways to Be Creative in the Kitchen will be helping us with some fun food ideas.
This cookbook was created by Sarah Michelle Gellar and former Martha Stewart Living editor, Gia Russo. It is full of cute ideas that the kiddos will love. The book is organized by month and has a bright, cheerful feel. The recipes are easy to follow and most are accompanied by large, gorgeous photos. I love that this cookbook is encouraging kids to get busy in the kitchen!
Here are a few recipes that caught my attention: Mac-n-Cheese Muffins, Egg Flowers, Glitter Cake Pops and Mini Turkey Pot Pies.
These Mac-n-Cheese Muffins are delicious! I made a few minor recipe changes, not because it was needed but just for personal taste preferences. I noted those changes within the recipe notes if you are interested.
These individual macaroni and cheese muffins are over-the-top cheesy with a perfect golden crust on top! Just how I like my mac and cheese.
Here are a few more cheesy recipes for you. . .
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You may need a few things to make this recipe: (affiliate links)
- 5 Tablespoons Unsalted Butter, (divided)
- 1/2 Cup Grated Parmesan Cheese
- 1 Lb. Elbow Macaroni
- 1 Tablespoon Truffle Oil, (optional)
- 1½ teaspoons Ground Black Pepper
- 1 teaspoon Kosher Salt
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Paprika
- 2 Tablespoons All Purpose Flour
- 2 Cups Whole Milk
- 1 Cup Half-and-Half
- 1½ Cups Shredded Sharp White Cheddar Cheese
- 1 Cup Shredded Mild Cheddar Cheese
- 3/4 Cup Shredded Fontina Cheese
- 1/2 Cup Shredded Gruyere Cheese
- Preheat oven to 375°F
- Coat 24 muffin tins with 1 tablespoon of the butter. Dust with parmesan cheese then shake out the excess. Set aside.
- Cook macaroni according to package instructions. Drain, transfer to bowl, toss with truffle oil and set aside.
- In a large pot, melt remaining 4 tablespoons butter over medium heat. Whisk in pepper, salt, mustard, garlic powder and paprika until combined.
- Gradually whisk in flour. Cook and whisk until mixture begins to bubble.
- While whisking, gradually stir in milk and half-and-half. Bring to a boil then remove from heat. Whisk in cheeses and stir until smooth.
- Immediately pour cheese mixture over macaroni and stir to coat.
- Divide the mac and cheese between the muffin tins.
- Bake for 15-20 minutes or until the tops are browned and bubbling.
- Remove and allow to sit for 10 minutes before serving.
I omitted the truffle oil and added a pinch of freshly ground nutmeg instead.
Instead of the fontina and gruyere cheeses, I used a gruyere/swiss blend from Trader Joe's.
I halved this recipe and it still turned out great.
I added a sprinkle of panko crumbs and additional shredded cheese to the tops of these muffins before baking.
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