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Mac and Cheese Muffins

These portable mac and cheese muffins offer a twist on the classic comfort food by combining creamy, cheesy pasta with a crispy, golden edge. Packed with tender elbow macaroni, sharp cheddar, nutty gruyere, and a boost of nutritious spinach, they’re perfect for a quick lunch, party appetizer, or even a make-ahead meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Cheese Sauce
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup skim milk
  • 1/4 teaspoon Tabasco sauce
  • 1 garlic clove minced
  • 3 ounces sharp cheddar cheese shredded (about 3/4 cup)
  • 3 ounces gruyere cheese shredded (about 3/4 cup)
For the Pasta Mixture
  • 1 egg
  • 1 egg white
  • 4 cups cooked elbow macaroni
  • 1 (10 ounce) package frozen chopped spinach defrosted, drained and patted dry
  • Salt and ground black pepper to taste

Equipment

  • 12-well muffin tin
  • Saucepan
  • Whisk
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F and spray a 12-well muffin tin with non-stick cooking spray.
  2. In a saucepan over medium-high heat, melt 1 tablespoon of butter until it begins to foam.
  3. Whisk in 1 tablespoon of flour, 1/2 teaspoon mustard powder, and 1/4 teaspoon freshly grated nutmeg until the mixture thickens and turns a light beige – this forms your roux.
  4. Slowly pour in 1 cup of skim milk, add 1/4 teaspoon Tabasco sauce and 1 minced garlic clove, whisking continuously until the sauce thickens.
  5. Reduce the heat to medium and gradually add in 3 ounces of shredded sharp cheddar cheese and 3 ounces of shredded gruyere cheese, stirring after each addition until fully melted.
  6. In a large bowl, combine the cheese sauce with 4 cups of cooked elbow macaroni and the well-drained 10-ounce package of frozen chopped spinach.
  7. Beat together 1 egg and 1 egg white, then mix them into the mac and cheese mixture to help bind the ingredients.
  8. Season with salt and ground black pepper to taste, and spoon the mixture into the prepared muffin tin, filling each well right to the top without overflowing.
  9. Bake in the preheated oven for 20-25 minutes until the tops are golden brown and slightly crispy.
  10. Let the muffins cool for about 5 minutes in the tin before removing, allowing them to set and hold their shape.

Notes

These mac and cheese muffins are a smart twist on traditional mac and cheese, delivering both comfort and convenience. They can be made ahead of time and reheated for a quick meal or served as a novel party appetizer. Adjust the cheeses or add ingredients like bacon or other vegetables to better suit your taste.