Italian Mac and Cheese Muffins

Kids of all ages will love these savory macaroni muffins with Italian-inspired flavor. Yum!

(18)
3 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 50 min
  • ingredients 8
  • servings 6
 

Ingredients

2
cups uncooked elbow macaroni (about 5 1/2 oz)
1/2
lb lean (at least 80%) ground beef, if desired
1/4
cup butter
2
cups milk
1
loaf (16 oz) prepared cheese product, cut into 1-inch cubes
1
bag (8 oz) finely shredded Italian cheese blend (2 cups)
Salt and pepper to taste
1/2
cup Progresso™ Italian style panko crispy bread crumbs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Cook macaroni as directed on package—except cook 2 minutes less time. Drain; place in large bowl.
  • 2 Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside.
  • 3 In microwavable bowl, microwave butter, milk and prepared cheese product on High about 5 minutes. Remove from microwave; stir with whisk until cheese begins to melt. Microwave on High in 1-minute increments, stirring after each minute, until cheese is completely melted and mixture is smooth.
  • 4 Add cheese mixture and ground beef to macaroni in bowl. Stir in 1 1/2 cups of the shredded cheese until well mixed. Add salt and pepper to taste.
  • 5 Fill each muffin cup with macaroni mixture. Sprinkle bread crumbs and remaining shredded cheese over tops.
  • 6 Cover pan loosely with foil, making sure foil does not touch cheese. Bake 20 minutes.
  • 7 Remove from oven; remove foil. Cool at least 10 minutes before remove muffins from cups.
  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Cook macaroni as directed on package—except cook 2 minutes less time. Drain; place in large bowl.
  • 2 Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside.
  • 3 In microwavable bowl, microwave butter, milk and prepared cheese product on High about 5 minutes. Remove from microwave; stir with whisk until cheese begins to melt. Microwave on High in 1-minute increments, stirring after each minute, until cheese is completely melted and mixture is smooth.
  • 4 Add cheese mixture and ground beef to macaroni in bowl. Stir in 1 1/2 cups of the shredded cheese until well mixed. Add salt and pepper to taste.
  • 5 Fill each muffin cup with macaroni mixture. Sprinkle bread crumbs and remaining shredded cheese over tops.
  • 6 Cover pan loosely with foil, making sure foil does not touch cheese. Bake 20 minutes.
  • 7 Remove from oven; remove foil. Cool at least 10 minutes before remove muffins from cups.

EXPERT TIPS

toggle

Expert Tips

Muffins will still be wet when first removed from the oven. But once they cool, they are easy to remove from the pan with a small metal spatula.

Kids can be picky. They might prefer them without the ground beef.

If you omit the ground beef, these cute little muffins make a great side dish. One is plenty to go with a grilled chicken breast or pork chop.

This recipe can also be made in a casserole dish for more of a traditional mac and cheese, or in individual ramekins.

Nutritional information

toggle
More To Explore
powered by ZergNet