It’s quick and straightforward to make this recipe. To spice it up, try adding sun-dried tomatoes, garlic, oregano, or both!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
Ingredients
- cooking spray
- ½ cup seasoned dry bread crumbs
- 2 teaspoons olive oil
- ½ teaspoon salt
- 2 cups uncooked elbow macaroni
- 1 large egg, beaten
- 1 tablespoon butter
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded sharp Cheddar cheese
- 1 cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan with cooking spray.
- Stir together bread crumbs, olive oil, and salt in a small bowl until well combined; set aside.
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
- Stir beaten egg and butter into cooked pasta until pasta is evenly coated. Stir in mozzarella cheese, 1 cup Cheddar cheese, and milk until well combined. Spoon mixture into the prepared muffin tin. Sprinkle with remaining 1/2 cup Cheddar cheese. Sprinkle bread crumb mixture over the tops.
- Bake in the preheated oven until the topping is nicely browned, about 30 minutes. Allow mac and cheese cups to set for a few minutes before removing from the pan.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 382 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I grew up on the usual boxes of mac and cheese, both the powdered cheese and envelope of liquid cheese varieties. This recipe is SO MUCH BETTER! Loved the topping, although to be honest my son didn’t. Too bad for him!
I went with other reviewers and added more cheese, milk and spices like salt/pepper/paprika. Added some red pepper flakes on a few for an added kick for us that like a smidge more spice. My oven runs a bit hot so only baked for 20 minutes, didn’t want them to dry out, IT’S YUMMU!!
I made these last night to go along side BQ ribs .Not at all bad – but not my fave . I think if I make them again I will leave off bread crumb topping . I heated one for lunch today to see how they reheat ( pretty good reheat ) and found myself eating only under the bread crumbs & liked that much better . It made 12 pretty good size portions .
This was a hit. I was skeptical when the milk didn’t absorb well but it all stayed together in the end with the muffin shape. The only thing I changed based on comments was I added a little garlic powder, black pepper and a dash of Parmesan on top. I also used panko bread crumbs and only used 2 kinds of cheddar skipping the mozzarella.
Hey everybody Jesus here! Just wanted to say that I thought this was an amazing idea. Now to all of my friends on this website who say that this recipe is too bland I hear you! My child Iris decided to add some garlic salt to this wonderful recipe and let me tell you: worlds were blown; my mind exploded. It honestly adds so much flavor to the pallet of the Mac and cheese. This wonderful recipe was made even better and everybody enjoyed it! So all of you rude people giving this recipe one star you should be more creative. Thank you for your time Jesus out
This recipe provided a great framework for me. I used it liberally, adding broccoli, chicken, onions and a variety of spices (paprika, garlic & onion powder, salt, pepper), and a wider variety of cheeses (feta, parmesan, pepper jack & aged white cheddar) along with the mozzarella the recipe calls for. I don’t think I necessarily added MORE cheese, but just smaller amounts of a variety. I also used different noodles. About half of them sort of fell apart when I took them out of the pan, but everything was so delicious I can’t complain.
Used most of the reviews extra ingredients and turned out great. Only had 12 muffin cups, so used 6 ramekins for the rest. Took a pic. Looks scrumptious
I only had plain breadcrumbs, so I seasoned them myself, delicious!
I looked everywhere and couldn’t see how many servings the recipe is supposed to make. I had to run out and buy everything again because I didn’t have enough. Also, at the top it says 40 minutes of cooking time, but the recipe says 30. Since i can’t get basic information I won’t be using this site again.
I looked everywhere and couldn’t see how many servings the recipe is supposed to make. I had to run out and buy everything again because I didn’t have enough. Also, at the top it says 40 minutes of cooking time, but the recipe says 30. Since i can’t get basic information I won’t be using this site again.
I’ve made these several times. The first time per the recipe. They needed something. The second time I added diced green onions to some of them and cooked crumbled bacon to others and both to still others. Those additions really added a lot of flavor. I’ve also added some diced green chiles. Also yummy with a little heat. Lots if combinations come to mind. Don’t know why others had trouble melting the mozzarella. Worked great for me. It helps to bind the macaroni. Not supposed to be creamy. Otherwise they wouldn’t be a muffin. Also, they are better after the first day and reheated. The flavors mingle.
Needs way more cheese and definitely sharp cheddar (I used mild, do not recommend) and part-skim mozzarella. It tasted good but would need more cheese and definitely needs garlic and onion powder for sure
I use this recipe as a base for a ham, broccoli and cheese casserole. I make it just as directed, but it makes food for six instead of 12. Make sure to boil and cook the broccoli for 2 minutes before adding it to the casserole.
I made this recipe as is. And it was super dry! It wasn’t totally bland though. It just tasted like baked Mac and cheese. To keep the noodles from crunching up at the top the second time I made it, I took another reviewers advice and added another cup of cheese and another half cup of milk. If you use crushed ritz crackers rather than bread crumbs on the top you can omit the salt for the crumb topping. Next time I’ll add some garlic and onion powder. The original recipe is just much too dry.
loved this, like the porton control
I made it for my wife who loves it … easy to make … I added chopped up ham and broccoli to give it more substance and make it a full light lunch !!! ??
Really good. I was worried the “muffins” wouldn’t hold shape or would be hard to clean up but it wasn’t too bad: letting them cool in the pan for a bit is definitely a good tip. The breadcrumb topping was ok but if I make this again I might use a little less and add the seasoning to the egg/butter instead of putting it all in the topping to distribute it a bit better. I might also add a few more spices, like paprika and a bit of garlic powder. I substituted half the called for mozzarella for Monterey jack. It definitely made for a richer cheesy taste.
Good and original idea.
I loved this! It was a little plain but still 5 stars! Thanks for the recipe!
This turned out really well. I used a little less milk, and added garlic powder and Parmesan cheese. The muffins held together well. I used white cheddar cheese instead of mozzarella. Will def make again.
Left out the mozzarella and added extra cheddar and parmesan. Big hit with my husband and toddler! Love this recipe!!