• Prep Time: 25 mins
  • Cooking Time: 35 mins
  • Serves: 12

Mac & Cheese Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1 cup uncooked elbow macaroni
  • 2 cups Gold Medal® all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons garlic powder
  • 2 cups grated sharp cheddar cheese
  • 5 tablespoons unsalted butter, divided
  • 1 (18 ounce) can Progresso™ Recipe Starters™ creamy three cheese cooking sauce
  • ½ cup whole milk
  • ¾ cup grated parmesan cheese
  • ¾ cup Progresso® panko plain crispy bread crumbs


Preheat oven to 375°F. Line 12 large muffin cups with muffin liners and lightly spray with nonstick cooking spray. Set aside.
In a small pot, bring 3 cups of water to a rolling boil. Cook pasta until al dente. Drain and set aside.
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Stir in the grated cheddar cheese until well incorporated.
Melt 3 tablespoons butter. Make a well in the center of the dry ingredients. Add the melted butter, recipe starter and milk. Stir until moistened. Add the cooked pasta and stir to combine. 5. Divide batter among the 12 prepared muffin cups. Each cup should be heaping full.
In a small bowl, melt the remaining 2 tablespoons butter. Add the panko breadcrumbs and Parmesan and stir to combine. Top each muffin with a generous spoonful of panko topping.
Bake for 30-35 minutes until muffins are browned on top and set in the middle. Serve warm.
Note: Store in the refrigerator. Reheat in the microwave or wrapped in foil in a 300°F oven for 5-10 minutes.

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