Delicious bite-sized mac and cheese muffins

| February 29, 2024 | Cheese | No Comments

Give your mac and cheese recipe a mini-makeover and turn this family favorite into muffins!

Don’t have time to sit down and eat? These mac and cheese muffins are ideal for those busy days when you need to eat on the go. They also make great snacks for kids’ lunch boxes.

You can also add ham, bacon or spinach, or all three, to this recipe, to give your muffins extra flavor.

SEE ALSO: Recipe of the day: Waffles with sweet corn and peas, crispy chicken and maple syrup

Macaroni and Cheese Muffins

Ingredients

  • 220 g dried macaroni
  • ¼ cup butter
  • 3 tablespoons of flour
  • 2 cups of milk, lukewarm
  • 1 x 400g Rhodes quality tomatoes, chopped and peeled with a mixture of herbs
  • 1 handful of mozzarella cheese, grated
  • 1 handful of cheddar cheese, grated
  • salt, pepper and nutmeg
  • 2 eggs, beaten
  • 125 ml fresh breadcrumbs
  • 4 tablespoons grated parmesan

How to Make Macaroni and Cheese Muffins

  1. Bring a large pot of salted water to the boil and cook the macaroni according to package directions.
  2. Drain well and set aside.
  3. In a medium saucepan, melt the butter.
  4. Add the flour and mix with a wooden spoon.
  5. Using a whisk, whisk in the hot milk and continue whisking until the sauce is smooth and thick.
  6. Cook over low heat for a few minutes to cook the flour.
  7. Add the can of chopped and peeled tomatoes to the herb mixture and heat through.
  8. Remove from heat and stir in both cheeses.
  9. Once the cheese is melted, season to taste with salt, pepper and nutmeg.
  10. Pour the sauce over the cooked macaroni and stir to combine.
  11. Cool.
  12. Add the beaten egg.
  13. Pour the macaroni into a muffin tin sprayed with non-stick spray.
  14. Mix the breadcrumbs and parmesan and sprinkle this mixture on each muffin.
  15. Bake in a preheated oven at 180°C for 20 minutes or until the muffins are set and crispy on the edges.
  16. Remove the muffins from the oven.
  17. Turn out the muffins onto a rack and let them cool.
  18. Refrigerate or freeze once cooled.

To print

Macaroni and Cheese Muffins

These mac and cheese muffins are ideal for those busy days when you need to eat on the go.

  • Author: Rhodes quality
  • Category: Pasta
  • Method: Pastry shop
  • Kitchen: South African
  • 220g dried macaroni
  • ¼ cup butter
  • 3 tablespoons flour
  • 2 cups hot milk
  • 1 x 400 g Rhodes quality tomatoes, chopped and peeled with a mixture of herbs
  • 1 a handful of mozzarella cheese, grated
  • 1 a handful of grated cheddar cheese
  • salt, pepper and nutmeg
  • 2 eggs (beaten
  • 125ml fresh breadcrumbs
  • 4 tablespoons Parmesan cheese, grated

  1. Bring a large pot of salted water to the boil and cook the macaroni according to package directions.
  2. Drain well and set aside.
  3. In a medium saucepan, melt the butter.
  4. Add the flour and mix with a wooden spoon.
  5. Using a whisk, whisk in the hot milk and continue whisking until the sauce is smooth and thick.
  6. Cook over low heat for a few minutes to cook the flour.
  7. Add the can of chopped and peeled tomatoes to the herb mixture and heat through.
  8. Remove from heat and stir in both cheeses.
  9. Once the cheese is melted, season to taste with salt, pepper and nutmeg.
  10. Pour the sauce over the cooked macaroni and stir to combine.
  12. Add the beaten egg.
  13. Pour the macaroni into a muffin tin sprayed with non-stick spray.
  14. Mix the breadcrumbs and parmesan and sprinkle this mixture on each muffin.
  15. Bake in a preheated oven at 180°C for 20 minutes or until the muffins are set and crispy on the edges.
  16. Remove the muffins from the oven.
  17. Turn out the muffins onto a rack and let them cool.
  18. Refrigerate or freeze once cooled.

*This recipe comes from www.rhodesquality.com.

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