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Back to School Baked Mac and Cheese Muffin Cups - featured image

Back to School Baked Mac and Cheese Muffin Cups

  • Author: Lucia
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

Practical, grab-and-go baked mac and cheese muffin cups that hold up well in lunchboxes, are customizable for various diets, and make morning prep stress-free.

Ingredients

Scale
  • 8 ounces (225g) elbow macaroni
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 1.5 cups (170g) sharp cheddar cheese, freshly grated
  • 0.5 cup (50g) low-moisture mozzarella cheese, shredded
  • 1 large egg
  • 0.5 teaspoon salt
  • Black pepper to taste
  • Cooking spray or butter for greasing
  • Optional: 0.5 cup diced ham
  • Optional: 0.5 cup steamed broccoli florets
  • Optional: 1 teaspoon hot sauce

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or cooking spray.
  2. Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, about 1-2 minutes less than package directions. Drain, reserving ¼ cup pasta water, and set pasta aside.
  3. In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1-2 minutes until light blonde.
  4. Slowly pour in milk while whisking constantly until the mixture thickens and simmers. Remove from heat.
  5. Stir in grated cheddar and mozzarella until melted and smooth. Season with salt and pepper. If too thick, add a splash of reserved pasta water.
  6. Add cooked pasta to the cheese sauce and stir to coat. Fold in optional add-ins like ham or veggies.
  7. Ladle mixture into prepared muffin cups, filling each about ¾ full. Press down gently to compact.
  8. Bake for 15-18 minutes until tops are golden brown and bubbly.
  9. Let cool in the tin for 5 minutes, then run a knife around edges and remove. Cool completely on a wire rack before packing.

Notes

Undercook pasta slightly as it will continue to cook in the oven. Grate your own cheese to prevent grainy sauce. Cool completely before packing to avoid sogginess. These freeze well for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin cup
  • Calories: 180
  • Sugar: 2
  • Sodium: 280
  • Fat: 8
  • Saturated Fat: 5
  • Carbohydrates: 18
  • Fiber: 1
  • Protein: 8

Keywords: mac and cheese, muffin cups, school lunch, meal prep, kid-friendly, grab-and-go, baked pasta, comfort food

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Find it online: https://mydinnerideas.com/back-to-school-baked-mac-and-cheese-muffin-cups/