Macaroni Muffins are perfect for a quick dinner, after-school snack, or even in the lunch box. They are easy to make and great to have on hand.
Prep: 5 mins
Cook: 25 mins
Yields: 10 Servings
16 ounces Mueller’s® Elbows
2 tablespoons butter, divided
1/2 cup panko bread crumbs
1/4 teaspoon paprika
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup milk
1 egg, beaten
1Preheat oven to 375°F and spray a 14-count muffin tin with non-stick cooking spray.
2Cook elbows according to package directions; drain well and immediately return to the hot pan.
3While pasta is cooking, melt a tablespoon of butter in a medium-sized microwave-safe dish. Stir in panko crumbs and paprika until combined; set aside.
4After returning elbows to the hot pot, add the remaining tablespoon of butter and stir to melt and coat macaroni.
5Add cheese and stir to distribute. When cheese is partially melted, add milk and beaten egg and continue to stir until the cheese is melted and ingredients are combined.
6Scoop elbows mixture into prepared muffin tin, compacting the elbows in the tin with the back of a spoon. Elbows should be tightly packed but not smashed.
7Sprinkle panko crumb mixture on top of each muffin and bake for 15 minutes, until panko crumbs are golden brown and internal temperature reaches 165°F. Turn muffin tin upside down to remove the muffins from the tin and serve.
Cook’s Tip: If not eating the muffins immediately, store in an airtight container in the refrigerator. The muffins can be served at room temperature or heated in the microwave.