Cool & Creative Ways to Use Your Muffin Tins!

Mini Macaroni and Cheese

on March 27, 2012

Today I thought it was time for just a simple recipe! How about the yummy goodness of macaroni and cheese to get you using that muffin tin tonight? And how about that portion control huh? Always an added benefit of using the muffin tin when cooking meals ๐Ÿ˜‰ This is a healthy recipe from in a segment called DO YOU KNOW THE MUFFIN MAN? 5 MEALS TO MAKE IN A MUFFIN TIN. Go to the link above to see the other 4, I just don’t have the time/space to post them all here for you. Not that I wouldn’t if I could but my kids would appreciate their lunch in a timely manor and I’m running behindย  schedule posting my blog already, lol! So enjoy this tasty treat and as always go grab those muffin tins and get busy!! ๐Ÿ™‚

Serves four.

(Recipe is vegetarian and can be frozen for later use)

8 ounces whole-grain macaroni (elbow) pasta
1 1/2 cups shredded cheddar cheese (about 6 ounces)
1/2 cup plus 2 tablespoons grated parmesan cheese (about 2 1/2 ounces), divided
2 large eggs
3/4 cup low-fat milk
1/3 cup plain low-fat yogurt, preferably Greek-style
1/2 cup chopped sun-dried tomatoes
2 tablespoons chopped chives
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon ground nutmeg
1 tablespoon grainy or Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
3/4 cup panko (Japanese-style) bread crumbs

Cook the macaroni according to the package instructions until al dente. Preheat the oven to 375ยฐF. Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the parmesan cheese. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, cayenne (if using), nutmeg, mustard, salt, and pepper. Mix well. Divide the mixture among 12 medium muffin cups. Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly. Stir the remaining two tablespoons parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes. Let cool for five minutes before unmolding.


5 responses to “Mini Macaroni and Cheese

  1. So darn cute ๐Ÿ™‚

  2. Tina Shea says:

    I make a mean Mac n cheese…but love the idea of baking it in a muffin tin…..allows me to serve perfect portions to the little people in my life….great idea!!!!!

    • Thanks Tina, that’s one of my favorite things about cooking in the muffin tin is the serving size. Perfect portions and easy to serve ๐Ÿ™‚ I want to try your mac n cheese!! ๐Ÿ˜ฆ Lol!

  3. […] Mini Macaroni and Cheese ( […]

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