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.

Recipe - FAIRWAY MARKET OF KIPS BAY

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

Servings

Shop Ingredients

Makes 12 servings

2/3 lb macaroni pasta

Ronzoni No. 35 Elbows Pasta, 1 lb

Add Ronzoni No. 35 Elbows Pasta, 1 lb to Favorites.Add Ronzoni No. 35 Elbows Pasta, 1 lb to Favorites.

$2.19$0.14/oz

1 3/4 cups milk

Organic Valley Reduced Fat Milk, half gallon

Add Organic Valley Reduced Fat Milk, half gallon to Favorites.Add Organic Valley Reduced Fat Milk, half gallon to Favorites.

$6.99$0.11/fl oz

2 eggs

Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz

Add Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz to Favorites.Add Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz to Favorites.

$4.99$0.42 each

8 oz CASTELLO® Creamy Havarti Cheese

Not Available

1 oz corn starch

Davis Corn Starch, 6.5 oz

Add Davis Corn Starch, 6.5 oz to Favorites.Add Davis Corn Starch, 6.5 oz to Favorites.

$3.49$0.54/oz

3 tbs olive oil

Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz

Add Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz to Favorites.Add Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz to Favorites.

$38.99$0.57/fl oz

3 sprigs rosemary

The Little Potato Company Garlic Rosemary & Thyme Fresh Potatoes with Seasoning Pack, 1 lb

Add The Little Potato Company Garlic Rosemary & Thyme Fresh Potatoes with Seasoning Pack, 1 lb to Favorites.Add The Little Potato Company Garlic Rosemary & Thyme Fresh Potatoes with Seasoning Pack, 1 lb to Favorites.

$5.99$0.37/oz

2 tbs breadcrumbs

Progresso Plain Bread Crumbs, 15 oz

Add Progresso Plain Bread Crumbs, 15 oz to Favorites.Add Progresso Plain Bread Crumbs, 15 oz to Favorites.

$2.99$0.20/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.