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Mac and Cheese Muffins

      As children (I grew up with 3 sisters) everyone would look forward to having the corners and edges of  that Sunday lunch macaroni pie. And when it was done, there were always fights for those brown, crispy pieces that stuck to the sides and bottom of the dish... Oh the memories...

Now, as adults, you'd think things have changed, I can assure you... they haven't. My husband and daughter loves munching on those little brown bits of goodness. Have no fear... here comes a recipe that ensures you don't have to share... everyone gets theirs with all the deliciousness that comes with those edges. 

Ingredients

  • 1 Cup elbow pasta (boiled and drained)

  • 1 Cup + 2 Tbsp sharp cheddar cheese

  • 1 Red Pimento (finely diced)

  • 1 Tbsp parsley (finely chopped)

  • 1/4 Cup Milk

  • 2 Tbsp Parmesan Cheese

  • 1/4 Cup Panko breadcrumbs (Japanese breadcrumbs) 

Directions

  While pasta is still hot, add 1 Cup cheddar cheese, pimento, parsley, milk and parmesan cheese                                   and mix till all ingredients are well incorporated.  

 At the bottom of a well-greased cupcake pan, (or sprayed with cooking spray) sprinkle 1/4 tsp                         of panko breadcrumbs and spoon Mac and cheese into pans. (makes 6)

      Sprinkle tops  of muffins with remainder breadcrumbs and remainder of cheddar cheese. 

  Bake in a (220 C degree)  preheated oven for 15-20 minutes or until golden-brown and crispy.

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