Creamy Mac & Cheese Muffin Cups

When it comes to comfort food, few dishes can compete with the nostalgic allure of macaroni and cheese. This creamy, cheesy delight has been a staple in homes and restaurants alike, loved by children and adults for generations. However, if you're looking to elevate this beloved dish, consider trying Creamy Mac & Cheese Muffin Cups. These delightful, individual servings offer an innovative twist on traditional mac and cheese, presenting it in a fun and convenient form that is perfect for any occasion—from casual family dinners to festive gatherings and picnics.

Discover a comforting twist on a classic favorite with creamy Mac & Cheese Muffin Cups. These individual servings offer a fun and convenient way to enjoy the nostalgic taste of macaroni and cheese, perfect for any occasion from family dinners to picnics. Easy to prepare and customize, they are ideal for satisfying a crowd's diverse tastes. Elevate your next gathering with these cheesy delights that are both delicious and visually appealing!

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Ingredients

2 cups elbow macaroni

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 cup whole milk

1 cup heavy cream

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 cup panko breadcrumbs

2 tablespoons melted unsalted butter

Fresh parsley, finely chopped (for garnish)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a standard-sized muffin tin thoroughly or line it with paper liners to ensure easy removal later.

Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions, aiming for al dente (firm to the bite). Once cooked, drain the pasta well and set it aside.

Make the Cheese Sauce: In a medium saucepan set over medium heat, pour in the whole milk and heavy cream. Add the garlic powder, onion powder, Dijon mustard, smoked paprika, and a pinch of salt and black pepper. Heat the mixture, stirring occasionally, until it just reaches a simmer—do not let it boil.

Add the Cheese: Once the sauce is warm, reduce the heat to low. Gradually stir in the shredded sharp cheddar and mozzarella cheese. Continue stirring until the cheeses have completely melted and the sauce is silky smooth. Remove the saucepan from the heat.

Combine Mixtures: In a large mixing bowl, whisk the two eggs until well beaten. Slowly pour the cheese sauce into the bowl with the whisked eggs, whisking constantly to temper the eggs and prevent them from scrambling. After the mixture is uniform, gently fold in the cooked macaroni until everything is well incorporated.

Fill the Muffin Tin: Use a spoon or a small ice cream scoop to fill the prepared muffin cups with the creamy mac and cheese mixture, ensuring each cup is filled to just below the rim.

Prepare the Topping: In a separate small bowl, combine the panko breadcrumbs with the melted butter, mixing until the breadcrumbs are evenly coated. Sprinkle this topping generously over each muffin cup for a deliciously crispy crust.

Bake: Carefully place the muffin tin in your preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the edges are bubbly.

Cool and Serve: Once baked, allow the muffin cups to cool in the tin for about 5 minutes to set. Gently remove them from the tin and garnish each cup with a sprinkle of finely chopped fresh parsley before serving warm.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Makes 12 muffin cups

- Presentation Tips: Serve these delightful muffin cups on a rustic wooden platter or a colorful carving board for a warm, inviting display. Consider adding a side of marinara sauce for dipping for an extra burst of flavor!