Pin It My daughter came home one afternoon craving comfort food but complaining she never got enough crispy top. That complaint turned into these little golden cups of cheesy heaven. The edges get caramelized, the centers stay creamy, and suddenly everyone wanted seconds. I started keeping a batch in the freezer because they disappear faster than I can make them.
I brought a tray to a potluck once and watched grown adults hover near the table waiting for them to cool enough to grab. One friend admitted she ate four before the main course. They work as a side dish, a snack, or the entire reason people show up to your house.
Ingredients
- Elbow macaroni: The classic shape holds sauce in every curve, cook it just shy of done or it turns mushy in the oven.
- Unsalted butter: You need it twice, once for the roux and again to crisp up the breadcrumbs.
- All-purpose flour: This thickens the sauce into something that clings instead of pooling at the bottom of the tin.
- Whole milk: Skim milk makes a watery sauce, whole milk gives you that silky texture worth writing home about.
- Sharp cheddar cheese: The backbone of flavor, buy a block and shred it yourself for better melting.
- Mozzarella cheese: Adds stretch and a mild creaminess that balances the sharpness.
- Parmesan cheese: Grated fresh, it brings a nutty depth you cannot get from the green can.
- Dijon mustard: Just half a teaspoon wakes up the cheese without tasting like mustard.
- Garlic powder and onion powder: A quiet savory hum that makes people ask what your secret is.
- Salt and black pepper: Taste the sauce before adding the pasta, cheese needs more salt than you think.
- Panko breadcrumbs: These crisp up lighter and crunchier than regular crumbs, do not skip them.
- Fresh parsley: Optional but it makes the plate look like you tried, even on a weeknight.
Instructions
- Prep the tin and oven:
- Set your oven to 200 degrees Celsius and grease every cup generously so the muffins pop out clean. I learned this the hard way after prying out mangled cheese lumps with a spoon.
- Boil the pasta:
- Cook the macaroni in well salted water until just al dente, about a minute less than the box says. Drain it fast and do not rinse or the sauce will not stick.
- Make the roux:
- Melt two tablespoons of butter in a saucepan over medium heat, whisk in the flour, and stir for a full minute. It should smell toasty and look like wet sand.
- Build the sauce:
- Pour in the milk slowly while whisking hard to avoid lumps, then keep stirring until it thickens enough to coat the back of a spoon. Take it off the heat and add all three cheeses, the mustard, garlic powder, onion powder, salt, and pepper, stirring until smooth.
- Combine pasta and sauce:
- Dump the drained macaroni into the cheese sauce and fold gently until every piece is coated. The mixture should look glossy and thick.
- Fill the tin:
- Spoon the mac and cheese into each muffin cup, pressing down lightly with the back of the spoon so there are no air pockets. Fill them all the way to the top.
- Top with crunch:
- Mix panko, melted butter, and Parmesan in a small bowl, then sprinkle it evenly over each cup. This is what turns golden and makes people reach for extras.
- Bake until golden:
- Slide the tin into the oven and bake for fifteen to eighteen minutes, watching for deep golden brown tops. Your kitchen will smell like a hug.
- Cool and release:
- Let the muffins sit in the tin for five minutes, then run a butter knife gently around each edge and lift them out. Garnish with parsley if you are feeling fancy.
Pin It One Sunday my son ate three of these standing at the counter still warm from the oven, cheese stretching between bites. He looked up and said this is better than the cafeteria version, which coming from a teenager is basically a marriage proposal. That is when I knew I had something worth keeping.
Make Ahead and Storage
You can assemble these completely, cover the tin with foil, and refrigerate for up to a day before baking. I have also frozen them after baking, then reheated them straight from the freezer at 180 degrees Celsius for about twelve minutes. They come out almost as good as fresh, which is a miracle for anything involving pasta.
Flavor Variations
Swap the cheddar for Gruyere if you want something nutty and fancy, or use Monterey Jack for a milder creaminess. A pinch of smoked paprika in the sauce adds a campfire hint without overpowering. I have stirred in cooked bacon bits, sauteed mushrooms, and even leftover roasted vegetables, and all of it worked.
Serving Suggestions
These shine on a party platter next to raw veggies and dip, but they also work as a side for roast chicken or a simple green salad. My kids pack them cold in lunchboxes and eat them at room temperature, which tells you how good they really are.
- Serve them warm with a drizzle of hot sauce for adults who like heat
- Pair with tomato soup for a nostalgic dinner that feels like childhood
- Pack them for picnics because they travel better than a casserole dish
Pin It These little muffins prove that sometimes the best recipes come from listening to what people actually want. Make a batch and watch them vanish.
Recipe Q&A
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and grated Parmesan, then sprinkle evenly on top before baking to ensure a golden, crunchy crust.
- → Can I use different cheeses?
Yes, swapping cheddar for Gruyère or Monterey Jack adds unique flavors while maintaining creamy texture.
- → What is the best pasta type for these muffins?
Elbow macaroni works well as it holds sauce and bakes nicely into mini muffins.
- → How can I reheat leftovers?
Reheat in a 180°C (350°F) oven for about 10 minutes to regain crispiness.
- → Are these suitable for vegetarians?
Yes, this dish uses vegetarian-friendly ingredients, including a cheese blend without animal rennet.