Mini Mac Cheese Muffins (Printable Version)

Crispy mini mac and cheese muffins with a rich blend of cheddar, mozzarella, and Parmesan cheeses.

# What You'll 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 - 1/3 cup shredded mozzarella cheese
07 - 1/3 cup grated Parmesan cheese
08 - 1/2 tsp Dijon mustard
09 - 1/4 tsp garlic powder
10 - 1/4 tsp onion powder
11 - 1/4 tsp salt
12 - 1/8 tsp black pepper

→ Topping

13 - 1/2 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 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 one minute less than package instructions. Drain thoroughly and set aside.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring continuously, for 1 minute.
04 - Gradually add whole milk while whisking to form a smooth mixture. Cook for 3 to 4 minutes until sauce thickens.
05 - Remove sauce from heat. Stir in shredded cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese melts completely.
06 - Add drained macaroni into cheese sauce and mix to coat evenly.
07 - Divide mac and cheese mixture evenly among the 12 muffin cups, pressing down gently to fill each cup completely.
08 - In a small bowl, mix panko breadcrumbs, melted butter, and 2 tablespoons Parmesan. Sprinkle this mixture evenly over each filled muffin cup.
09 - Bake for 15 to 18 minutes until tops are golden brown and crisp.
10 - Cool in the tin for 5 minutes. Gently loosen edges with a knife and lift mini muffins out. Garnish with parsley if desired.

# Additional Tips::

01 -
  • Each bite delivers the perfect balance of crispy crust to creamy cheese filling, making them impossible to eat just one.
  • They're genuinely foolproof to make and actually come together faster than baking traditional mac and cheese, plus they're naturally portable for any occasion.
02 -
  • Don't skip the resting time in the muffin tin; it's the difference between cleanly popping out and breaking apart, and those five minutes make all the difference.
  • If your cheese sauce looks slightly thin when you add the pasta, don't panic; it will set up and thicken as it bakes, and overseasoning to compensate will leave you with a salty result.
03 -
  • Shred your cheese by hand if possible; pre-shredded varieties have anti-caking agents that can make your sauce slightly grainy if overheated.
  • The moment your roux-and-milk mixture starts to thicken is when you should remove it from heat and add cheese, not before, so the residual heat melts everything smoothly.
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