Mac 'n Cheese Muffins
Perfect for a weeknight meal or a child’s birthday party.
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Servings: 12
Ingredients
- 2 Tbsp dry breadcrumbs
- 2 1/2 cups elbow macaroni
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups milk
- 2 1/2 cups grated Canadian Aged Cheddar divided
Instructions
- Preheat oven to 375°F (190°C). Butter a non-stick muffin pan (for bigger appetites, butter only 10 muffin cups); divide breadcrumbs between cups. Shake and tilt pan to coat all sides of cups well. Discard any excess.
- In a large pot of boiling salted water, cook macaroni for about 8 min or until al dente, or according to package directions.
- Meanwhile, in a medium saucepan set over medium-high heat, melt butter. Sprinkle with flour, mustard, salt and pepper; cook, whisking, for 1 min. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened. Remove from heat; stir in 2 cups (500 mL) Cheddar until melted and smooth.
- Drain macaroni and return to pot. Pour cheese sauce over pasta; stir until coated.
- Divide mixture evenly among muffin cups. Sprinkle with remaining cheese. Bake for 20 min or until hot. Let stand for 10 min. Run a small knife around each muffin, then ease out of cup.
Video
Notes
- The dry breadcrumbs help prevent the muffins from sticking to the pan.
- No mustard powder? Try 1 tsp (5 mL) Dijon mustard instead.
Nutrition Facts
Mac 'n Cheese Muffins
Serving Size
1 muffin
Amount per Serving
Calories
252
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
29
mg
10
%
Sodium
292
mg
13
%
Potassium
149
mg
4
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
11
g
22
%
Vitamin A
308
IU
6
%
Vitamin C
1
mg
1
%
Calcium
230
mg
23
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.