Mini Mac Cheese Muffins (Printable Version)

Bite-sized mac and cheese muffins with a crispy top and creamy cheese blend, perfect for any occasion.

# 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 - 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)

# Directions:

01 - Preheat oven to 400°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil elbow macaroni in salted water until slightly less than al dente, about one minute less than package instructions. Drain thoroughly and set aside.
03 - Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add flour and cook, whisking continuously, for 1 minute.
04 - Gradually whisk in milk to form a smooth mixture. Continue cooking and whisking for 3 to 4 minutes until sauce thickens.
05 - Remove from heat and stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix until cheese fully melts.
06 - Fold drained macaroni into the cheese sauce until evenly coated.
07 - Distribute the mixture evenly into the prepared muffin cups, pressing gently to fill each cup completely.
08 - In a small bowl, mix panko breadcrumbs with melted butter and grated Parmesan. Evenly sprinkle this topping over each filled muffin cup.
09 - Bake for 15 to 18 minutes, or until the tops turn golden brown and crisp.
10 - Allow to cool in the tin for 5 minutes, then carefully run a knife around edges and remove each mini muffin. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • They have an insane crust-to-cheese ratio that feels indulgent but somehow still tastes light.
  • You can make them ahead and reheat them without any guilt, making weeknight dinners genuinely manageable.
  • Kids actually eat vegetables alongside these without complaint, which is its own kind of miracle.
  • One batch gives you twelve perfect portions for lunchboxes or party tables instead of wrestling with a 9x13 pan.
02 -
  • Undercooking the pasta by exactly one minute is the secret that keeps them from turning into mush—package directions are written for fully cooked pasta, not pasta that's going back in the oven.
  • Adding the cheese off the heat is non-negotiable because high heat breaks cheese sauces into grainy sadness, and you'll taste the difference immediately.
  • These actually taste better the next day after the flavors settle, so making them ahead isn't a shortcut, it's a strategy.
03 -
  • If your cheese sauce ever looks grainy, strain it through a fine mesh sieve and it'll come back smooth—heat and cheese can be unpredictable, but this saves you every time.
  • The secret to not having them stick is using a generous amount of nonstick spray or butter on that muffin tin, because there's nothing worse than tearing one apart trying to get it out.
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