Two-Bite Macaroni & Cheese Muffins Recipe: A Twist On America’s Favorite Side Dish by Terri Kendrick

There’s nothing better than warm, gooey macaroni and cheese, fresh out of the oven. So, if macaroni and cheese and muffins got together and had a baby, you’d get these cheesy nibbles that you can eat with your fingers (and can’t stop eating!).

Inspired by Taste of Home's recipe for Mini Mac and Cheese Bites, this easy recipe has the richness of mac and cheese with the shape and texture of a mini muffin. To make these macaroni and cheese cups you will need elbow macaroni, breadcrumbs, butter, flour, onion powder, garlic salt, salt, milk, sharp cheddar cheese, Swiss cheese, biscuit baking mix and eggs.

Serve this macaroni and cheese recipe as an appetizer, snack or even a light lunch or dinner with a salad.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 36 (makes about 3 dozen)

Ingredients

• 2 cups uncooked elbow macaroni or rotini
• 1 cup seasoned breadcrumbs
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon salt
• 1 3/4 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Swiss cheese
• 3/4 cup biscuit baking mix
• 2 large eggs, beaten

Helpful Products

• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Whisk
• Grater
• Nonstick Cooking Spray
• Pasta Pot
• Muffin Tins
• Colander

Recipe Notes

• Take the spice up a notch with paprika, crushed red pepper flakes, oregano or any of your favorite spices.

• Add some bacon bits or chives for extra flavor.

• Grating the cheese yourself (instead of using already grated cheese) makes for a smoother mornay sauce (white sauce with cheese).

• Try different cheeses for different tastes.

Here’s how to make it:

1. Cook the pasta according to package instructions. Drain.
   
2. Grease mini muffin pans (three pans that accommodate a dozen each) and sprinkle breadcrumbs to cover the bottom of each cup.
   
3. In a large saucepan, melt the butter over medium heat and stir in flour and seasonings to make your roux. Gradually whisk in milk, stirring constantly until smooth and thickened. Mix in 1 cup of the cheddar and all of the Swiss until melted. Remove from heat.
   
4. Add the biscuit mix, beaten eggs and 1/2 cup of breadcrumbs and combine well. Stir in macaroni.
   
5. Spoon a heaping teaspoonful of mac and cheese mixture into the mini muffin cups and sprinkle with remaining shredded cheddar and breadcrumbs.
   
6. Bake in a preheated 425-degree F oven for 10 minutes or until golden brown.
   
7. Let cool slightly before popping the muffins out of the pans.
   

Nutrition Facts Per Serving

Calories: 78

Total Fat: 4.3g

Saturated Fat: 2.5g

Cholesterol: 22mg

Sodium: 96mg

Total Carbohydrate: 5.7g

Dietary Fiber: 0.2g

Total Sugars: 0.8g

Protein: 3.9g

Vitamin D: 4mcg

Calcium: 86mg

Iron: 0mg

Potassium: 31mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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