Mac & Cheese MuffinsMac & Cheese Muffins
Mac & Cheese Muffins
Mac & Cheese Muffins
Put a spin on traditional mac & cheese with this playful approach to the classic recipe. Baked in muffin tins, the mac & cheese snacks make for perfect appetizers, lunchbox additions or engaging dinners. The addition of eggs helps the muffins hold their shape and ensures that they retain their moisture and viscosity even when cold. For a different take on the classic recipe, serve family and friends one of our delicious Mac and Cheese Muffins.
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Recipe - Price Rite of Seekonk
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Mac & Cheese Muffins
Prep Time15 Minutes
Servings12
Cook Time30 Minutes
Ingredients
2/3 lb macaroni pasta
1 3/4 cups milk
2 eggs
8 oz CASTELLO® Creamy Havarti Cheese
1 oz corn starch
3 tbs olive oil
3 sprigs rosemary
2 tbs breadcrumbs
Directions

1. Preheat the oven to 350° F. Cook the macaroni pasta according to the packet instructions in a large pan of boiling salted water until al dente.

 

2. In a bowl whisk eggs, milk and salt and pepper. Grate Castello® Creamy Havarti cheese and mix with corn starch. Stir the grated cheese with the egg and milk mixture.

 

3. Drain the pasta, keep the pan off the heat and add the cheese batter. Make sure to stir constantly to avoid the eggs from scrambling. Pour the mac and cheese into a muffin pan or in muffin cups.

 

4. Mix olive oil, finely chopped rosemary and breadcrumbs. Top the muffins with the breadcrumb mix and bake for 30 minutes at 350° F.

 

15 minutes
Prep Time
30 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
2/3 lb macaroni pasta
San Giorgio Elbow Macaroni No. 35 Pasta, 16 oz
San Giorgio Elbow Macaroni No. 35 Pasta, 16 oz
$0.99$0.00/g
1 3/4 cups milk
Bowl & Basket 2% Reduced Fat Milk, half gallon
Bowl & Basket 2% Reduced Fat Milk, half gallon
$1.89$3.78/gal
2 eggs
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$4.79$0.40 each
8 oz CASTELLO® Creamy Havarti Cheese
Not Available
1 oz corn starch
Bowl & Basket 100% Pure Corn Starch, 16 oz
Bowl & Basket 100% Pure Corn Starch, 16 oz
$1.99$0.12/oz
3 tbs olive oil
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
$5.99$0.18/fl oz
3 sprigs rosemary
Wholesome Pantry Organic Herbs Rosemary, 0.66 oz
Wholesome Pantry Organic Herbs Rosemary, 0.66 oz
$1.69$2.56/oz
2 tbs breadcrumbs
Alessi Italian Style Premium Seasoned Bread Crumbs, 15 oz
Alessi Italian Style Premium Seasoned Bread Crumbs, 15 oz
$1.49$0.10/oz

Directions

1. Preheat the oven to 350° F. Cook the macaroni pasta according to the packet instructions in a large pan of boiling salted water until al dente.

 

2. In a bowl whisk eggs, milk and salt and pepper. Grate Castello® Creamy Havarti cheese and mix with corn starch. Stir the grated cheese with the egg and milk mixture.

 

3. Drain the pasta, keep the pan off the heat and add the cheese batter. Make sure to stir constantly to avoid the eggs from scrambling. Pour the mac and cheese into a muffin pan or in muffin cups.

 

4. Mix olive oil, finely chopped rosemary and breadcrumbs. Top the muffins with the breadcrumb mix and bake for 30 minutes at 350° F.