Mac & Cheese Muffins

Who says mac and cheese has to come in a boring bowl?

These portable, perfectly portioned mac and cheese muffins transform everyone’s favorite comfort food into handheld bites of cheesy heaven.

They’re crispy on the outside, gooey on the inside, and guaranteed to disappear faster than you can say “seconds, please!”

The secret to these irresistible muffins is the combination of that crispy breadcrumb coating and the rich, velvety cheese sauce that coats every nook and cranny of the pasta.

With sharp Canadian Aged Cheddar creating that signature stretchy pull when you take a bite, these little cups of joy are perfect for lunch boxes, party appetizers, or anytime you need comfort food on the go.

Ingredients

• 2 tbsp (30 mL) dry breadcrumbs
• 2½ cups (625 mL) elbow macaroni
• 3 tbsp (45 mL) butter
• 3 tbsp (45 mL) all-purpose flour
• 1 tsp (5 mL) dry mustard
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) pepper
• 1½ cups (375 mL) milk
• 2½ cups (625 mL) grated Canadian Aged Cheddar, divided

Steps

1. Preheat oven to 375°F (190°C). Thoroughly butter a non-stick muffin pan (use all 12 cups for standard portions or just 10 cups for larger muffins). Divide the breadcrumbs between the cups, then shake and tilt the pan until all sides are well-coated. This creates a crucial non-stick barrier and adds a delightful crunch. Discard any excess breadcrumbs.
2. Bring a large pot of water to a rolling boil and add 1 tbsp salt. Cook the macaroni for about 8 minutes or until al dente (still slightly firm when bitten). Be careful not to overcook as the pasta will continue cooking in the oven.
3. While the pasta cooks, prepare your cheese sauce. In a medium saucepan over medium-high heat, melt the butter completely until it’s bubbling but not browning. Sprinkle in the flour, dry mustard, salt and pepper, creating a roux. Whisk continuously for 1 minute until it forms a smooth paste and smells slightly nutty – this cooking step eliminates the raw flour taste.
4. Gradually add the milk about ¼ cup at a time, whisking constantly to prevent lumps from forming. Once all milk is incorporated, bring the mixture to a gentle boil, then immediately reduce heat to medium-low. Continue whisking for 3-5 minutes until the sauce coats the back of a spoon and holds a line when you run your finger through it.
5. Remove the saucepan from heat and add 2 cups (500 mL) of the Cheddar. Stir until completely melted and velvety smooth. If the sauce seems too thick, add a splash of milk; if too thin, cook for another minute.
6. Drain the macaroni thoroughly and return it to the pot. Pour the cheese sauce over the pasta and fold gently but thoroughly until every piece is evenly coated. The mixture should be creamy but not soupy.
7. Using a spoon or ice cream scoop, divide the mac and cheese mixture evenly among the prepared muffin cups, filling each to just below the rim. Don’t overfill as they may overflow during baking. Sprinkle the remaining ½ cup (125 mL) of Cheddar evenly over the tops.
8. Bake in the preheated oven for 20 minutes or until the tops are golden brown and the edges are bubbling. The internal temperature should reach 165°F (74°C) for food safety.
9. Remove from oven and let the muffins stand for 10 minutes – this crucial resting period allows them to set up so they’ll hold their shape. Run a small knife carefully around each muffin to loosen, then gently ease them out of the cups.

Smart Swaps

• Replace half the cheddar with Gruyère or Gouda for a more complex flavor profile
• Use whole wheat elbow macaroni for added fiber and a nuttier taste
• Add ¼ cup finely diced red bell pepper to the cheese sauce for color and extra nutrients
• Substitute gluten-free elbow pasta and 1:1 gluten-free flour for the regular varieties to make this celiac-friendly

Make It Diabetes-Friendly

• Use high-fiber pasta (like Fiber Gourmet) to reduce net carbs by approximately 40% per serving
• Replace regular milk with unsweetened almond milk (reduces carbs by about 6g per serving)
• Add 1 cup finely chopped cauliflower to the pasta mixture to increase volume while reducing the carb-to-fiber ratio
• Portion control: serve one muffin (approximately 15g net carbs) with a side salad dressed with olive oil and vinegar to slow glucose absorption

Pro Tips

• The breadcrumbs are essential for easy removal – don’t skip this step! For extra flavor, use seasoned breadcrumbs or add a pinch of garlic powder.
• For extra-crispy tops, switch the oven to broil for the final 1-2 minutes of baking, watching carefully to prevent burning.
• These freeze beautifully! Cool completely, then wrap individually and freeze for up to 3 months. Reheat in the microwave for 1-2 minutes or in a 350°F (175°C) oven for 10-15 minutes.
• For a complete meal in muffin form, fold in ½ cup cooked diced ham or 1 cup steamed broccoli florets before baking.