Macaroni & Cheese Muffin Cups

  • Photo and Recipe courtesy of <a href='' target='_blank'>Pink When</a>, Jennifer West
  • Total Time: 40 minutes
  • Prep: 10 minutes
  • Cook:30
  • Yield: 12 muffins


  • 2 cups elbow macaroni, uncooked
  • 1 c. milk
  • 1/2 c. bread crumbs
  • 1 tbsp. butter
  • 1/2 c. cheddar cheese
  • 3/4 c. Parmesan cheese
  • 3/4 c. Asiago cheese
  • 1 egg
  • 1 tsp. salt, divided
  • 2 teaspoons pepper


  • Heat oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside. In a medium sized pot, boil water with ½ tsp salt. Once boiling, add elbow macaroni and cook for 8 minutes. Remove from heat, drain, and place back into the pot. Add half the amount of cheese, egg, butter, remaining salt, pepper and stir well. Then stir in milk.
  • Scoop macaroni and cheese into the muffin tin. Once the tin is full, sprinkle bread crumbs and remaining cheese onto the top. Place in oven and bake for 30 minutes.