Creamy mac and cheese is timeless comfort food, but when you want something a bit more portable and portioned, these Mac and Cheese Muffins fit the bill. Crisp at the edges and gooey in the center, they make a perfect lunch, snack, or easy weeknight dinner.
Baked into golden, cheesy cups, these mac and cheese muffin cups are rich, creamy, and ideal for school lunches, potlucks, or quick meals. Serve them warm straight from the oven or pack them cold for an easy on-the-go option. They’re a simple way to reinvent a classic into something fun and convenient.
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
Basic pantry ingredients make this recipe easy and family-friendly:
- Elbow macaroni — classic shape that holds sauce well.
- Butter — forms the roux base and adds richness.
- All-purpose flour — thickens the cheese sauce so muffins hold together.
- Whole milk — for a creamy sauce (2% or unsweetened oat milk also works).
- Cheddar cheese — sharp or mild; grate fresh for best melting.
- Cream cheese — keeps the sauce velvety and smooth.
- Seasonings — salt and paprika for subtle depth.
See the recipe card below for exact ingredient amounts and full directions.
Recipe Substitutions & Additions
- Pasta: Small shapes like shells, rotini, or ditalini work if you don’t have elbows. Use bite-sized pasta so the muffins hold together.
- Butter: Replace with olive or avocado oil for a dairy-free option.
- Flour: Substitute a 1:1 gluten-free flour, or use 1 tbsp cornstarch instead of 2 tbsp flour.
- Milk: Whole milk gives the creamiest results, but 2% or unsweetened oat milk are fine.
- Cheese: Try Colby Jack, Monterey Jack, or a blend. Avoid pre-shredded cheese if possible for smoother melting.
- Cream Cheese: Greek yogurt or sour cream can be used in equal amounts for a tangier texture.
- Extras: Fold in cooked bacon, diced ham, or steamed broccoli before baking for more variety and flavor.
Step-by-step Instructions
STEP 1: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin (or use a silicone muffin mold).
STEP 2: Cook the pasta in boiling salted water until just al dente. Drain and set aside.
STEP 3: In a medium skillet over medium heat, melt the butter. Whisk in the flour, salt, and paprika and cook about 1 minute to form a roux.
STEP 4: Slowly whisk in the milk until smooth, then simmer 2–3 minutes until the sauce begins to thicken.
STEP 5: Reduce heat to medium-low and stir in the cream cheese until fully incorporated. Remove from heat and stir in 2 cups shredded cheddar until the sauce is smooth.
STEP 6: Add the cooked pasta to the cheese sauce and stir until every noodle is coated.
STEP 7: Divide the mac and cheese evenly into the muffin cups, pressing down gently so they’re tightly packed and will keep their shape. Sprinkle extra cheddar on top.
STEP 8: Bake 20–25 minutes, until tops are lightly golden and set. Let cool a few minutes, then carefully remove the muffins from the tin.
Storage Instructions
Store cooled muffins in an airtight container in the refrigerator for 3–4 days. Reheat in the oven, air fryer, or microwave until warmed through. To freeze, arrange in a freezer-safe container with parchment between layers and freeze for up to 2 months; thaw before reheating.
Tips For Success
- Grate your own cheese for smoother melting—pre-shredded varieties can contain anti-caking agents that prevent a silky sauce.
- Avoid overcooking the pasta; it should be slightly firm since it will bake again.
- Silicone pans make removal easier, but a well-greased metal muffin tin also works.
- Press the mixture firmly into each cup so the muffins hold together 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 could be removed too soon. Press the mixture firmly into each cup before baking and allow them to cool briefly before removing.
Yes. These muffins are tasty warm or cold, which makes them great for lunches or snacks.
Absolutely. Colby Jack, Monterey Jack, or mozzarella work well. For the best texture, avoid pre-shredded cheese if possible.
Other Lunch Recipes You’ll Love
Mini Chicken Tacos
Broccoli Tots
Cheeseburger Bombs
Chicken Bacon Ranch Quesadillas
If you try these Mac and Cheese Muffins, please leave a star rating and share how they turned out in the comments — feedback is always welcome!
Mac And Cheese Muffins
Rate Recipe
Print Recipe
Ingredients
- 8 oz elbow macaroni, about 2 cups dry
- 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
Instructions
-
Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or use a silicone mold.
-
Cook elbow macaroni in boiling salted water until just al dente. Drain and set aside.
-
Melt butter in a medium pan over medium heat. Add flour, salt, and paprika and whisk for about 1 minute to form a roux.
-
Slowly whisk in the milk until smooth, then simmer 2–3 minutes until the sauce thickens.
-
Reduce heat to medium-low and add the cream cheese, whisking until incorporated. Remove from heat and stir in shredded cheddar until smooth.
-
Combine the cooked pasta with the cheese sauce so all noodles are coated.
-
Divide the mixture among muffin cups, pressing down so they’re packed. Top with extra cheddar.
-
Bake 20–25 minutes until tops are lightly golden and set. Let cool a few minutes, then remove gently from the tin.
Notes
- Grate your own cheese for the best melt.
- Keep pasta slightly undercooked to avoid a mushy muffin after baking.
- Grease metal muffin tins well to prevent sticking, or use silicone molds.
- Press the mixture firmly into cups so the muffins hold their shape.
- Let muffins rest 5–10 minutes after baking so they set before removing.
Nutrition
Like this recipe? Rate and comment below!