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Joyful Mac & Cheese Muffin Cups: 24 Lunchbox Wins

Mac & Cheese Muffin Cups (Freezable Lunchbox Hit)
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These fun mac & cheese muffin cups are a perfect, portable lunchbox or snack option that kids will love. They’re easy to make and freeze well, making them a convenient hit for busy families.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 4 cups shredded cheddar cheese
  • 2 large eggs
  • 1/4 cup panko breadcrumbs (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.
  2. Cook macaroni according to package directions until al dente. Drain well.
  3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in milk until smooth. Bring to a simmer, stirring, until thickened.
  5. Remove from heat. Stir in salt, pepper, paprika, and cheddar cheese until cheese is melted and sauce is smooth.
  6. Whisk in eggs until well combined.
  7. Add the drained macaroni to the cheese sauce and stir to coat evenly.
  8. Spoon the macaroni mixture into the prepared muffin cups, filling each about two-thirds full.
  9. If using, sprinkle panko breadcrumbs on top of each muffin cup.
  10. Bake for 20-25 minutes, or until golden brown and set.
  11. Let cool in the muffin tin for a few minutes before removing.

Notes

  • These muffins can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • To reheat, microwave for 30-60 seconds or bake at 350°F (175°C) for 10-15 minutes until heated through.
  • Feel free to add other ingredients like cooked bacon bits or chopped broccoli to the mac & cheese mixture.

Nutrition

Find it online: https://delishdiarist.com/mac-cheese-muffin-cups-lunchbox-hit/