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Mac and Cheese Muffins

Mac and Cheese Muffins - If your kids love mac and cheese, try this fun variation.
Course Dinner
Cuisine American
Keyword mac and cheese muffins
Prep Time 15 minutes
Cook Time 35 minutes
Servings 12
Calories 112kcal
Author Vicky


  • 2 cups uncooked elbow macaroni
  • 2 tablespoons butter
  • 1 egg beaten
  • 1 tablespoon sour cream
  • ¾ cup milk
  • 2 cups shredded cheese I used a cheddar and jack blend
  • ½ cup shredded cheese
  • ¼ cup breadcrumbs
  • 1 teaspoon salt
  • Pepper to taste
  • Dash of garlic powder
  • Cooking spray


  • Preheat oven to 350 degrees. Boil a large pot of salted water and add the elbow macaroni. Boil according to package directions, then drain and return macaroni to pot with no heat.
  • Stir in butter, beaten egg and sour cream.
  • Add 2 cups of shredded cheese and milk and stir under low heat until the sauce starts to thicken a bit.
  • Generously grease a 12 cup muffin tin. Scoop the macaroni evenly into each cup.
  • Mix the reserved ½ cup of shredded cheese with ¼ cup of bread crumbs and sprinkle over the muffins. Spray the top of the muffins with cooking spray.
  • Bake for 30 minutes and let cool for a few minutes before removing from pan.


Prep time: 15 minutes
Cook time: pasta cooking time + 30 minutes for baking
Yield: 12 muffins


Calories: 112kcal | Carbohydrates: 3g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 386mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg