A delicious gourmet recipe for homemade macaroni and cheese muffin cups.
I love a good homemade macaroni and cheese recipe, and this homemade macaroni and cheese muffin cup dish is what takes this old fashioned mac and cheese to the next level. If you have never had a macaroni and cheese muffin cup, you are in for a treat. The kids love them, adults love them, everyone loves them! It’s a super simple recipe that will have everyone asking for more.
I am a huge fan of a homemade macaroni and cheese. I have had so many different versions of macaroni and cheese, but this is one that just keeps everyone asking for more.
Here is what you will need for the recipe:
- 2 cups elbow macaroni (uncooked) I like to use whole grain.
- 1 cup milk
- 1/2 cup bread crumbs
- 1 Tbsp butter
- 1/2 cup cheddar cheese
- 3/4 cup Stella Parmesan cheese
- 3/4 cup Stella Asiago cheese
- 1 egg
- 1 tsp salt (separate into 1/2 tsp)
- 2 tsp pepper
Heat the oven to 350. Take a muffin tin and prepare it. Take a medium sized pot and boil water with 1/2 tsp of salt. Once boiling, add elbow macaroni and cook for 8 minutes.
Remove from heat, drain, and place back into the pot. Add 1/2 cheddar, 1/2 cup Parmesan, 1/2 cup Asiago cheese, egg, butter, remaining salt and pepper and stir well. Stir in milk.
Scoop Macaroni and Cheese into the muffin tin. Once all of the tin is full, sprinkle bread crumbs and remaining cheese onto the tops.
Place in oven and bake for 30 minutes or until cheese browns on top.
Allow to cool slightly before removing from muffin tin so they will retain their shape.
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A delicious gourmet recipe for homemade macaroni and cheese muffin cups.
Course Appetiser
Cuisine American
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 12
Calories 199kcal
Ingredients
- 2 cups elbow macaroni uncooked
- 1 cup milk
- 1/2 cup bread crumbs
- 1 Tbsp butter
- 1/2 cup cheddar cheese
- 3/4 cup Stella Parmesan cheese
- 3/4 cup Stella Asiago cheese
- 1 egg
- 1 tsp salt separate into 1/2 tsp
- 2 tsp pepper
Instructions
- Heat the oven to 350. Take a muffin tin and prepare it. Take a medium sized pot and boil water with 1/2 tsp of salt. Once boiling, add elbow macaroni and cook for 8 minutes.
- Remove from heat, drain, and place back into the pot. Add 1/2 cheddar, 1/2 cup Parmesan, 1/2 cup Asiago cheese, egg, butter, remaining salt and pepper and stir well. Stir in milk.
- Scoop Macaroni and Cheese into the muffin tin. Once all of the tin is full, sprinkle bread crumbs and remaining cheese onto the tops. Place in oven and bake for 30 minutes.
Nutrition
Calories: 199kcal | Carbohydrates: 22g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 480mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Calcium: 222mg | Iron: 0.8mg
Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
This is a perfect recipe for a quick dinner side dish. We love to make Saturday nights movie nights and eat in front of the screen watching out favorite flicks. While this isn’t a main dish, the kids seem to all think it is!
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