Mac and Cheese Muffins

Mac and Cheese Muffins

Wondering what to make your kids for lunch? We’ve got just the thing … try these cute little hand-held mac and cheese muffins sided with veggies and fruit. The individual portions are ideal for little hands and plates.

prep time
35
minutes
cook time
20
minutes
servings
6

Ingredients














Cooking Instructions

1

Heat oven to 350°F.


2

Cook bacon in large skillet until crisp. Remove bacon to a paper towel to drain. When bacon is cool enough to handle, crumble and then set aside.


3

Place crackers in food processor. Cover and pulse to a fine crumb. Combine crumbs, 1 cup cheddar and melted butter in a bowl. Divide crumb mixture into 6 greased muffin cups; press into the bottoms and halfway up sides of each muffin cup.


4

Cook macaroni according to package directions until al dente; drain. Transfer to a large bowl; immediately fold in Rondelé Gourmet Spreadable Cheese, 1 cup cheddar and softened butter to coat.


5

Whisk eggs, milk, sour cream and salt in another bowl. Pour egg mixture over macaroni; toss to coat. Fold in reserved bacon and chives. Fill each muffin cup with 2-3 tablespoons of macaroni mixture. Sprinkle each with remaining cheddar and additional chives. Bake for 20-25 minutes or until lightly golden on top and thermometer reads 160°F. Let cool for at least 10 minutes. Gently loosen edges of muffins with a butter knife to remove from pan.


Recipe Tip:
Any brand of Wisconsin cheddar cheese can be used.
cheese iconCheesemonger Tip:
Cheddar accounts for a large percentage of cheese made in the state, which makes Wisconsin the leader in U.S. cheddar cheese production.

Ingredients














Cooking Instructions

1

Heat oven to 350°F.


2

Cook bacon in large skillet until crisp. Remove bacon to a paper towel to drain. When bacon is cool enough to handle, crumble and then set aside.


3

Place crackers in food processor. Cover and pulse to a fine crumb. Combine crumbs, 1 cup cheddar and melted butter in a bowl. Divide crumb mixture into 6 greased muffin cups; press into the bottoms and halfway up sides of each muffin cup.


4

Cook macaroni according to package directions until al dente; drain. Transfer to a large bowl; immediately fold in Rondelé Gourmet Spreadable Cheese, 1 cup cheddar and softened butter to coat.


5

Whisk eggs, milk, sour cream and salt in another bowl. Pour egg mixture over macaroni; toss to coat. Fold in reserved bacon and chives. Fill each muffin cup with 2-3 tablespoons of macaroni mixture. Sprinkle each with remaining cheddar and additional chives. Bake for 20-25 minutes or until lightly golden on top and thermometer reads 160°F. Let cool for at least 10 minutes. Gently loosen edges of muffins with a butter knife to remove from pan.


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