Mini Mac Cheese Muffins (Printable)

Bite-sized mac and cheese muffins with crispy tops and creamy interiors, perfect for any occasion.

# What you need:

→ 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)

# How to make it:

01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil elbow macaroni in salted water until just al dente, about 1 minute less than package instructions. Drain thoroughly and set aside.
03 - Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute.
04 - Gradually add 1 cup whole milk to the roux, whisking constantly until smooth. Cook for 3 to 4 minutes until thickened.
05 - Remove from heat, then stir in shredded cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese fully melts.
06 - Add the drained macaroni to the cheese sauce and mix until evenly coated.
07 - Divide the mac and cheese mixture evenly into the prepared muffin cups, pressing down lightly to fill each cup well.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and 2 tablespoons grated Parmesan. Sprinkle evenly over each filled muffin cup.
09 - Bake for 15 to 18 minutes or until the tops are golden brown and crisp.
10 - Allow to cool in the tin for 5 minutes. Run a knife gently around the edges, then lift out each mini muffin. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Each bite delivers crispy panko crust wrapped around creamy, cheesy pasta—no more fighting for the edges.
  • They reheat beautifully, so you can make them ahead and your future self will be incredibly grateful.
  • Kids actually ask for seconds without being prompted, and that's saying something.
  • The crust-to-cheese ratio is so perfectly balanced you'll wonder why mac and cheese isn't always served this way.
02 -
  • Don't cook the pasta all the way to al dente—undercooking it by a minute is the secret that keeps these muffins from becoming mush in the oven.
  • The cheese sauce needs to be hot when you add the cheese, but you must remove it from heat first or you risk scrambling the proteins and ending up with a grainy sauce.
  • Press the mixture into the muffin cups firmly but gently; loose filling will separate and slide out when you try to remove them.
03 -
  • Save a little extra cheese sauce before stirring in the pasta—you can drizzle it over the top for extra richness before baking, and it creates those beautiful golden streaks.
  • Use fresh, good-quality cheese that you shred yourself instead of pre-shredded; pre-shredded cheese has anti-caking agents that prevent it from melting into that silky, luxurious sauce you're after.
Return