Mini Mac Cheese Muffins (Print View)

Bite-sized mac and cheese muffins with a crispy topping and creamy cheese blend, great for any occasion.

# Components:

→ Pasta

01 - 7 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - ⅓ cup shredded mozzarella cheese
07 - ⅓ cup grated Parmesan cheese
08 - ½ tsp Dijon mustard
09 - ¼ tsp garlic powder
10 - ¼ tsp onion powder
11 - ¼ tsp salt
12 - ⅛ tsp black pepper

→ Topping

13 - ½ cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
15 - 2 tbsp grated Parmesan cheese
16 - 1 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 400°F and grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil elbow macaroni in salted water until just al dente, about one minute less than package directions. Drain thoroughly and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook, stirring continuously, for 1 minute.
04 - Slowly whisk in whole milk, maintaining a smooth texture. Cook for 3 to 4 minutes until thickened.
05 - Remove from heat and blend in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese melts completely.
06 - Fold drained macaroni into cheese sauce ensuring even coating.
07 - Evenly distribute mac and cheese mixture into muffin tin cups, pressing down gently to fill each cup.
08 - In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan. Sprinkle this topping evenly over each cup.
09 - Bake at 400°F for 15 to 18 minutes until tops are golden brown and crispy.
10 - Allow to cool in the muffin tin for 5 minutes. Run a knife around edges and carefully remove each mini muffin. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • They're the perfect hand-held portion—no messy forks needed, just pure comfort food you can grab and go.
  • That crust-to-cheese ratio is unbeatable, with a crispy top and creamy center that feels indulgent but comes together in under an hour.
  • Kids actually eat them without complaint, and adults secretly fight over the last one.
02 -
  • Cooking the pasta slightly under al dente is non-negotiable; fully cooked pasta turns to mush and the muffins fall apart when you try to unmold them.
  • Don't let that cheese sauce sit over heat for too long after adding cheese, or the texture breaks and becomes grainy instead of creamy.
03 -
  • Use freshly grated cheese instead of pre-shredded whenever possible—the anti-caking powder in bagged cheese prevents a truly creamy sauce.
  • If your muffins stick stubbornly in the tin, run it under warm water for 30 seconds on the bottom, then try again; the warmth helps them release without breaking.
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