We love these baked macaroni and cheese muffin cups kids can eat on the go!
Kids love macaroni and cheese. I've learned from my daughter that kids also love food shaped as muffins, so I came up with these easy, no-mess mac and cheese muffins. Serve them to kids of all ages for dinner or snacks. Kids can even eat this macaroni and cheese on the go!
This kid-friendly macaroni and cheese muffin recipe uses low-fat milk and reduced-fat cheddar, for a lighter recipe moms will appreciate. Just follow the steps to create an easy stove-top mac and cheese mixture, that you pop into muffin tins for baking. You can also sneak chopped, cooked broccoli, spinach or even mashed butternut squash into the recipe, if you like, to boost the healthfulness.
Tips: This is a great recipe to serve at a kids' party for younger children, who can be hard to keep at the table. Kids can jump up and run around with these macaroni and cheese muffins, and still eat their meal. Because they're contained in a muffin shape, there's less mess for mom to clean up. Best of all, kids think they're fun!
Love this recipe and want to serve it to adults at your next party? Bake it in individual ramekins and serve in the baking vessel, for a fancier presentation.
- 1-1/4 cups elbow macaroni (uncooked)
- 1 cup 1% milk
- 2 tablespoons all-purpose flour
- 1-1/2 cups shredded low-fat sharp cheddar cheese (reserve 1/4 cup)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 1 Tablespoon butter, melted
- 1/2 Tablespoon Dijon mustard
- 1-1/4 cups whole wheat breadcrumbs
- Medium Saucepan
- Non-stick frying pan
- Muffin tins (or ramekins)
- No-stick cooking spray
- Large spoon or ladle
Baked Macaroni and Cheese Muffins Recipe
- Heat the oven to 350 degrees. Prepare muffin tins by coating them with non-stick cooking spray. Set aside while you make the stove-top macaroni and cheese.
- Cook macaroni according to package directions. Drain and rinse with cold water to stop cooking.
- In a medium saucepan set over medium heat, combine milk and flour. Whisk constantly for 2 minutes, until mixture has thickened.
- Add to the saucepan 1-1/4 cups of shredded cheddar, with the salt, pepper and nutmeg. Stir with the whisk until the cheese melts and the mixture becomes smooth. Add the cooked pasta to the saucepan and toss well to coat.
- Add the melted butter and Dijon mustard. Cook another 2 minutes, stirring a few times.
- Use a ladle or large spoon to scoop the macaroni and cheese into the muffin tins. Top mac and cheese in muffin tins evenly with the breadcrumbs, then sprinkle the reserved shredded cheddar on top.
- Bake for 30 minutes, or until the topping is nicely browned. Allow the macaroni and cheese muffins to cool for 10 minutes (this will let the cheese set and help them hold their muffin shape).
- To remove from muffin tins, tilt the muffin tin sheet on its side and use a large dinner spoon to scoop muffins onto a serving plate.
- Serve immediately, or store in the fridge up to 3 days.
These mac and cheese muffins also freeze well, stored in plastic containers (separate layers with waxed paper) or freezer baggies. To heat and serve later, just pop frozen muffins in the microwave for a minute or so.
For more great recipe ideas, visit Myjellybean.com.