Mac & Cheese Muffins

Mac & Cheese Muffins

Mac & Cheese Muffins


Round butter-flavored crackers
1 (8-ounce) package elbow macaroni
1 can cheddar cheese soup
1/2 cup cooking creme or milk (I used milk)
3 cups shredded sharp Cheddar cheese – I actually only had 2 cups and the results were great so I would say use anywhere from 2-3 cups. (keep 1/4 cup out to sprinkle on top)
1 egg, lightly beaten
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray or use muffin wrappers, I only had two left but I used them and of course the cleanup in those areas were much easier than the rest of the muffin tin.
Place a cracker in the bottom of each muffin cup and set aside.

Cook macaroni according to package directions; drain and return to pot.
Stir in remaining ingredients until well-blended.

Spoon mixture into muffin cups and sprinkle with extra cheese.
Bake 15 to 18 minutes, or until heated through. Let stand for 5 minutes, remove from tin with knife if you didn’t use the muffin papers.

2 Comments On This Topic
  1. Jessica
    on Nov 18th at 12:15 pm

    I made these with Quinoa elbow macaroni…they were fabulous!! Great recipe!

    • Sharon
      on Nov 18th at 7:39 pm

      Thanks, glad you enjoyed them! Good idea with the Quinoa!


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