Mini Mac + Cheese Muffins

I’ve been serving these mini mac and cheese muffins to Emerson for quite a while now and after making them over on Instagram to share with all of you I felt like they kind of needed a more permanent home here on THHM.

I actually love making these over the basic bowl of mac and cheese since not only are mini muffins so much more fun to eat but they’re the perfect portion for little hands! You can customize these any way you like; use whatever box of mac and cheese suits your fancy, add in some peas or broccoli, and even top with any kind of flaky buttery cracker you have in your pantry! These are great to prep for lunches for the week too since they last several days and are equally yummy as leftovers.

Hope your little one(s) enjoy this one as much as mine does!

 

 


Mini Mac + Cheese Muffins

Author: The Hungry Happy Mama

Nut-free/Soy-free

Yields: 12 mini muffins

Prep time: 10 minutes

Cook time: about 15 minutes

Bake time: 15-18 mins

INGREDIENTS

  • 1 box of your favorite mac + cheese (We love this brand)
  • 1/4 c milk
  • 1 tbsp ghee or butter
  • 1 large egg
  • 6-8 butter crackers (I used Trader Joe’s Golden Rounds)

INSTRUCTIONS

  1. Preheat your oven to 375F. Lightly spray a mini muffin pan with non-stick spray and set aside.
  2. Bring water to a boil and once boiling add the pasta. Cook as directed about 8-10 minutes, time may vary slightly per brand.
  3. In the meantime, prep the cheese sauce by whisking together the cheese packet, milk, and ghee/butter.
  4. Once the pasta is done, drain and rinse under cold water.
  5. Pour the pasta back into the pan and add the cheese sauce, fold to combine.
  6. Whisk the egg in a small bowl and slowly add the the egg (a little at a time so you don’t cook it) into the mac and cheese. Fold again until thoroughly combined.
  7. Fill each muffin cup with the mac and cheese.
  8. Roughly crumble the crackers and sprinkle the crumbs over the top of each muffin.
  9. Bake for 15-18 minutes until tops are golden brown.
  10. Allow the muffins to cool before removing from the pan to serve.

Storing: muffins will keep for up to 4 days in an airtight container in the fridge.


 

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