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Mac n Cheese Muffins Recipe
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!
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Servings: 24
Ingredients
- 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
Instructions
- 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.
Notes
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.
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!