| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 90-100 mini muffins |
Ingredients
- 1 1/2 cups panko breadcrumbs
- 1/4 cup plus 1 tablespoon shredded Parmesan
- 1/4 cup olive oil
- 1 1/2 teaspoons minced garlic
- 1 pound small elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 2/3 cups milk
- 1 1/2 tablespoons Worcestershire sauce
- Salt
- 4 cups packed shredded Gruyere cheese
- 1 cup shredded Cheddar
- 1 cup crumbled goat cheese
- Nonstick cooking spray, for spraying muffin pans
Instructions
- Preheat the oven to 400 degrees F.
- For the panko mix: Mix the panko, Parmesan, olive oil and garlic together and set aside.
- For the mac and cheese: Cook the macaroni according to the package directions. Drain and set aside.
- In the meantime, melt the butter in a heavy-bottomed medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the mixture thickens. Reduce the heat to low and add the Worcestershire and salt to taste. Slowly fold in the Gruyere, Cheddar and goat cheese and heat through until all the cheese is melted, about 10 minutes. Fold the cooked macaroni into the cheese mixture.
- Spray mini-muffin pans with nonstick cooking spray and dust with the panko mix. Put the muffin pans in the oven and bake until the panko is golden brown, about 2 minutes. Remove the pans and lower the temperature to 350 degrees F. Carefully fill the cups the rest of the way with the mac and cheese, packing tightly. Bake until golden brown, about 10 minutes. Sprinkle the tops with the panko mix and continue baking until the tops are golden brown, about 5 minutes more.
- Let the muffins cool before removing them from the pan. Repeat with the remaining macaroni and cheese and panko mixture.
Nutrition Facts
| Serving Size | 1 of 95 servings |
| Calories | 76 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 12 mg |
| Sodium | 69 mg |
Reviews
Can you substitute the goat cheese for something else? I really don’t like goat cheese.
This was outrageous. Made it as a regular Mac n cheese dish instead of muffins and it was just as good.
Has anybody made this recipe in a casserole dish instead of muffin cups?
These muffins were delicious but because you have to let them cool they are a little cold How do you keep them warmer and not have them break up?
These are GREAT! Originally made recipe from watching the show. Was very close to this posted recipe. Found that the muffins stay together better if made ahead and let cool. The most difficult part is refraining from eating the Panko mix with a spoon.
Has anyone made these ahead of time and then reheated? How did you do it? Were they good reheated?
We had these at a gourmet supper club and they disappeared in no time. They are a bit decadent but delicious. They are a little messy as they don’t stay together really well as muffins normally do but worth the mess.
My husband loved them. I prefer more cheddar in my mac & cheese, due to being raised on Kraft Mac & Cheese I believe; this recipe is very decadent and creamy due to the large amount of gruyere cheese. The cooking times were a lot longer than described. I would make again if requested.
Mac and cheese muffins rock and are easy to make. Made them as part of my mothers day BBQ