Creamy mac and cheese is a timeless comfort dish, but when you want something more portable and fun, these Mac and Cheese Muffins are the perfect solution. Crisp at the edges, gooey and cheesy inside, they work wonderfully for lunch, dinner, or snacks on the go.
Baked into golden, individual portions, these mac and cheese muffin cups are rich, creamy, and easy to make. They’re great for busy weeknight dinners, packed school lunches, or a simple party appetizer. Serve them warm straight from the oven, or enjoy them cold—the flavor holds up well either way.
Table of Contents
- What You’ll Need
- Recipe Substitutions & Additions
- Step-by-step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Lunch Recipes You’ll Love
- Mac And Cheese Muffins Recipe
What You’ll Need
Ingredients for these mac and cheese muffins include:
- Elbow macaroni: small, curved pasta that holds sauce well.
- Butter: the base for the roux and adds richness.
- All-purpose flour: thickens the cheese sauce so the muffins hold together.
- Whole milk: makes the sauce creamy; 2% or plain unsweetened oat milk also work.
- Cheddar cheese: sharp or mild, freshly grated for the best melt.
- Cream cheese: adds silkiness; sour cream or Greek yogurt can substitute.
- Seasonings: salt and paprika for a touch of warmth and flavor.
See the recipe card below for exact quantities and full recipe details.
Recipe Substitutions & Additions
- Pasta: Small shapes like shells, rotini, or ditalini can be used; keep to bite-sized pasta so the muffins stay cohesive.
- Butter: Replace with olive or avocado oil for a dairy-free option.
- Flour: Use a 1:1 gluten-free flour blend or cornstarch (about 1 tbsp) to thicken.
- Milk: Whole milk, 2% or unsweetened oat milk all work well.
- Cheese: Try Colby Jack, Monterey Jack, or mozzarella; avoid pre-shredded when possible for smoother melting.
- Creaminess: Substitute cream cheese with equal parts Greek yogurt or sour cream for a tangier finish.
- Add-ins: Fold in cooked bacon, diced ham, or steamed broccoli for added texture and flavor before filling the muffin cups.
Step-by-step Instructions
STEP 1: Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or use a silicone mold for easy removal.
STEP 2: Cook the elbow macaroni in boiling salted water until just al dente. Drain and set aside.
STEP 3: In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, and paprika and cook for about 1 minute to form a roux.
STEP 4: Gradually whisk in the milk until smooth. Simmer 2–3 minutes until the sauce begins to thicken.
STEP 5: Reduce heat to medium-low, add the cream cheese and whisk until melted and incorporated. Remove from heat and stir in the shredded cheddar until the sauce is smooth.
STEP 6: Toss the cooked pasta into the cheese sauce, ensuring every noodle is coated.
STEP 7: Divide the mac and cheese evenly among the muffin cups, pressing down so the mixture is tightly packed. Sprinkle additional cheddar on top of each cup.
STEP 8: Bake 20–25 minutes until the tops are lightly golden and set. Let the muffins cool for a few minutes, then carefully remove them from the tin.
Storage Instructions
Allow the muffins to cool completely, then store in an airtight container in the refrigerator for 3–4 days. Reheat in the oven, air fryer, or microwave until warmed through. For longer storage, freeze them flat in a freezer-safe container with parchment between layers for up to 2 months; thaw and reheat before serving.
Tips For Success
- Grate your own cheese when possible — pre-shredded cheese often contains anti-caking agents that affect melting.
- Cook the pasta to just al dente so it holds up during baking.
- Use silicone muffin pans for easy release, or grease metal pans thoroughly.
- Press the mixture firmly into each cup so the muffins keep their shape after baking.
- Let muffins rest 5–10 minutes after baking to set before removing from the pan.
Recipe FAQs
They may not be packed tightly enough or might be removed too soon. Press the mac and cheese firmly into each cup before baking and allow them to cool a few minutes before removing.
Yes — they’re tasty warm or cold, which makes them convenient for packed lunches. You can also keep them warm in a thermos if needed.
Absolutely. Colby Jack, Monterey Jack, or mozzarella blend well. For the creamiest result, avoid pre-shredded cheese when possible.
Other Lunch Recipes You’ll Love
Mini Chicken Tacos
Broccoli Tots
Cheeseburger Bombs
Chicken Bacon Ranch Quesadillas
If you tried these Mac and Cheese Muffins, please leave a ⭐ star rating and share how it went in the comments — I love hearing from you!
Mac And Cheese Muffins
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Ingredients
- 8 oz elbow macaroni, about 2 cups dry noodles
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 ½ cups whole milk
- ¼ tsp salt
- ¼ tsp paprika
- ¼ cup cream cheese
- 2 cups shredded cheddar cheese, plus more to sprinkle on top
Instructions
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Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin or use a silicone mold.
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Cook elbow macaroni in boiling salted water until just al dente. Drain and set aside.
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Melt butter in a saucepan over medium heat. Add flour, salt, and paprika and whisk for about 1 minute to make a roux.
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Slowly whisk in the milk until smooth. Simmer 2–3 minutes until the sauce thickens slightly.
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Lower heat and add cream cheese, whisking until incorporated. Remove from heat and stir in shredded cheddar until the sauce is creamy.
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Combine the cooked pasta with the cheese sauce, coating all noodles evenly.
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Fill muffin cups with the mac and cheese, pressing down to compact. Top with extra cheddar.
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Bake 20–25 minutes until lightly golden and set. Cool briefly, then remove from the tin.
Notes
- Grate cheese yourself for smoother melting.
- Do not overcook the pasta; it needs a little bite before the second bake.
- Silicone pans release easily; grease metal pans well to prevent sticking.
- Press the mixture firmly into each cup so the muffins keep their shape.
- Let muffins rest 5–10 minutes after baking to help them set before removing.
Nutrition
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