Mac and Cheese Muffin Cups
In short: Cooked macaroni mixed with egg, milk and sharp cheddar, baked in a muffin tin into portable cups. Freezer-friendly and great for lunchboxes. It takes about 48 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 28 min
- Resting
- 10 min
- Total
- 48 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Mac and cheese in a muffin tin turns a spoon food into a hand food. Cooked macaroni is tossed with egg, milk and plenty of sharp cheddar, pressed into cups and baked until the edges are golden and the middles set. Peas add a little color and sweetness. The cups hold their shape for lunchboxes, freeze well and reheat in a minute, which makes them a staple for busy weeks.
Instructions
- Heat the oven to 190°C (375°F). Grease a 12-cup standard muffin tin well with butter.
- Cook the macaroni in salted boiling water for 1 minute less than the pack says, about 6 to 7 minutes, until just firm to the bite. Drain but do not rinse.
- Whisk the eggs, milk, melted butter, mustard powder, garlic powder, salt and pepper in a large bowl. Stir in 150 g (1 1/2 cups) of the cheddar.
- Add the hot pasta and the peas and stir until the cheese starts to melt and everything is coated.
- Divide the mixture among the 12 cups, pressing down firmly so the cups hold together. Scatter the remaining 50 g of cheddar on top.
- Bake for 18 to 20 minutes, until set and golden at the edges.
- Cool in the tin for 10 minutes so they firm up, then run a knife around each cup and lift them out. Serve warm or at room temperature.
Tips
- Undercook the pasta by a minute. It keeps cooking in the oven, and soft pasta makes cups that collapse when you lift them.
- Stir in sweetcorn, finely chopped broccoli or diced roasted red pepper instead of the peas, or use gluten-free pasta if you need it.
Questions and answers
Can I freeze mac and cheese muffin cups?
Yes. Cool them completely, freeze in a single layer, then bag them for up to 3 months. Reheat from frozen at 180°C (350°F) for 15 minutes, or microwave for about 1 minute.
Why did my cups stick to the tin?
Grease the tin generously, including the top edge, and let the cups cool for 10 minutes before lifting. A thin knife around each one helps, and silicone tins release them most easily.
Are mac and cheese cups safe in a lunchbox?
Yes, as long as you pack them with a cold pack, since they contain egg and dairy. Keep the lunch bag out of the sun until lunchtime.
How long does it take to make Mac and Cheese Muffin Cups?
About 48 min in total: 20 min of preparation and 28 min of cooking.
How many calories are in Mac and Cheese Muffin Cups?
About 320 kcal per serving, with 16 g of protein, 28 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 28 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
