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Delight the kids (and grown ups!) in your family with these individual treats—perfect for a weeknight meal or a child's birthday party.

Yield:
10–12
Prep time:
10
Cook time:
30
Photo of Mac ‘n Cheese Muffins

Recipe by 2015 MIlk Calendar

Photo from 2015 Milk Calendar - September

Equipment

  • Measuring cups and spoons
  • Muffin pan
  • Large pot to boil macaroni
  • Medium saucepan
  • Whisk
  • Colander
  • Mixing spoon
  • Small knife

Ingredients

  • 2 Tbsp (30 mL) dry breadcrumbs
  • Butter for greasing muffin pan
  • 2 1/2 cups (625 mL) elbow macaroni
  • 3 Tbsp (45 mL) all-purpose flour
  • 1 tsp (5 mL) dry mustard
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 1/2 cups (375 mL) milk
  • 2 1/2 cups (625 mL) grated cheddar cheese, divided

Instructions

  1. Preheat oven to 375° F (190° C).
  2. Butter a non-stick muffin pan (for bigger appetites, butter only 10 muffin cups).
  3. Divide breadcrumbs between cups. Shake and tilt pan to coat all sides of cups well. Discard any excess.
  4. In a large pot of boiliing salted water, cook macaroni for about 8 minutes or until al dente, or according to package directions.
  5. Meanwhile, in a medium saucepan set over medium-high heat, melt butter. Sprinkle with flour, mustard, salt and pepper; cook, whisking for 1 minute.
  6. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3–5 minutes or until smooth and thickened. Remove from heat.
  7. Stir in 2 cups (500 mL) cheddar cheese until melted and smooth.
  8. Drain macaroni and return to large pot. Pour cheese sauce over pasta; stir until coated.
  9. Divide mixture evenly among muffin cups. Sprinke with remaining cheese.
  10. Bake for 20 minutes or until hot.
  11. Let stand for 10 minutes. Run a small knife around each muffin, then ease out of cup.

Variation: No dry mustard? Try 1 tsp (5 mL) Dijon mustard instead.

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