Mac & Cheese Muffins are sure to be a crowd favorite! They are cheesy and moist on the inside with a nice crust on top and the perfect ratio of muffin to mac.
Baker loves him some mac & cheese! He can take down platefuls of the stuff and still be begging for more. I can’t blame him, I sometimes do the same! Good mac & cheese is hard to turn down and I have to admit, I make some pretty darn good mac & cheese.
We were at the store one morning and I decided to pick up a rotisserie chicken for dinner. I was thinking we would just eat the chicken with a salad and a slice of homemade bread, but when I told Baker the chicken was for dinner, he kept insisting we have mac & cheese. I gave in and told him we could have mac & cheese along with the chicken, but I knew Brandon and I would still want the salad and homemade bread. As we were passing the bakery section, I spotted a table piled high with muffins and at that moment it just hit me that I could satisfy Baker’s craving for mac & cheese and my necessity for homemade bread by combining the two into muffins. Certainly not something that hasn’t been done before, but something I had I never created on my own. Baker was super excited about the idea so the pressure was on.
Bake mac & cheese into a muffin that everyone will love! They are cheesy and moist on the inside with a nice crust on top and the perfect ratio of muffin to mac.
- 1 cup uncooked elbow macaroni
- 2 cups Gold Medal® all-purpose flour
- 3 teaspoons baking powder
- 1–1/2 teaspoons salt
- 1–1/2 teaspoons garlic powder
- 2 cups grated sharp cheddar cheese
- 5 tablespoons unsalted butter, divided
- 1 (18 ounce) can Progresso™ Recipe Starters™ creamy three cheese cooking sauce
- 1/2 cup whole milk
- 3/4 cup grated parmesan cheese
- 3/4 cup Progresso® panko plain crispy bread crumbs
- Preheat oven to 375°F. Line 12 large muffin cups with muffin liners and lightly spray with nonstick cooking spray. Set aside.
- In a small pot, bring 3 cups of water to a rolling boil. Cook pasta until al dente. Drain and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Stir in the grated cheddar cheese until well incorporated.
- Melt 3 tablespoons butter. Make a well in the center of the dry ingredients. Add the melted butter, recipe starter and milk. Stir until moistened. Add the cooked pasta and stir to combine. 5. Divide batter among the 12 prepared muffin cups. Each cup should be heaping full.
- In a small bowl, melt the remaining 2 tablespoons butter. Add the panko breadcrumbs and Parmesan and stir to combine. Top each muffin with a generous spoonful of panko topping.
- Bake for 30-35 minutes until muffins are browned on top and set in the middle. Serve warm.
- Note: Store in the refrigerator. Reheat in the microwave or wrapped in foil in a 300°F oven for 5-10 minutes.