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My review
Easy Mac and Cheese Muffins
4
joplin_7_7_7
"This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!"
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Ingredients
55 m servings 208Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
- Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
- Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 133158 Ratings
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Most helpful positive review
1/15/2008
I will give this 5 stars for presentation! They look great. However, just by reading the ingredients I could tell they would be bland so I added some spices to my preference like garlic powder...
Most helpful critical review
1/3/2012
I questioned the use of mozzerella cheese in this receipe but I tried it anyway. The mozzerella does not melt like cheddar cheese. I could not get it blended in. It is way too stringy to use ...
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Least positive
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1/15/2008
I will give this 5 stars for presentation! They look great. However, just by reading the ingredients I could tell they would be bland so I added some spices to my preference like garlic powder...
9/4/2008
I wanted to make something special for my son's first day of Kindergarden. This fit the bill perfectly. I used 8 oz. extra sharp white cheddar, 4 oz. sharp cheddar and 4 oz. grated parmesan ch...
10/13/2006
The mac and cheese is no doubt bland - but, that can be fixed. I too like the idea of using muffin tins to cook this. Makes lovely individually sized servings and you really can't find anythin...
11/4/2010
I made these for my son's Christening, as I wanted to serve comfort food, but not a box of store-bought mac and cheese! My husband and I did a few test runs before the big event, just to work o...
8/6/2007
First I have to say my 6 year old son gobbled this up! He loved it! However, it was a little bland for me and the breadcrumb topping was salty. I followed the recipe without any change. On the p...
9/28/2006
At first I was a little skeptical because of the other posts. I was expecting something super bland, but I thought I would try it as is and I actually really liked it, as did my kids. They usual...
11/23/2011
This dish is always a big hit - of course, I tweek it to make it a little more flavorfull by adding garlic pepper and seasoned salt to the eggs, chicken bouillon to the boiling macaroni water, a...
8/11/2008
For the most part I enjoyed these, but there were less of a hit with the kiddos than I thought - a few of the pasta corners got crunchy which they did not like. I think that next time I will cov...
1/3/2012
I questioned the use of mozzerella cheese in this receipe but I tried it anyway. The mozzerella does not melt like cheddar cheese. I could not get it blended in. It is way too stringy to use ...