Buffalo Mac ’N’ Cheese Muffins
Recipe: #21277
October 11, 2015
Categories: Side Dishes, Snacks, Cheese, Cheddar, Fathers Day, Game/Sports Day, Potluck, Oven Bake, Vegetarian, Macaroni, Spicy, Muffins, more
"Mac and cheese baked in a muffin, cheese, cheese and more cheese Oh YEAH!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (77.5 g)
- Calories 194.3
- Total Fat - 12.5 g
- Saturated Fat - 7.5 g
- Cholesterol - 66.9 mg
- Sodium - 358.1 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 0.9 g
- Sugars - 0.9 g
- Protein - 11.1 g
- Calcium - 289 mg
- Iron - 0.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl, mix together the bread crumbs with 1 cup cheddar cheese, 1/2 cup Parmesan cheese, and 1/4 cup melted butter. Press firmly onto the bottom and up the sides of muffin tin (leaving a semi-large space in middle to add macaroni mixture).
Step 2
In a medium bowl mix together beaten eggs, milk, and Hot Buffalo Sauce. Set aside.
Step 3
Bring a medium pot of water to a boil. Cook macaroni (about 6 minutes). Strain and transfer to a large mixing bowl.
Step 4
While the macaroni is still hot, add 2 Tbls cold butter, remaining 1 cup cheddar cheese and remaining 1/2 cup Parmesan cheese; mix well, then incorporate the milk/hot Sauce/egg mixture.
Step 5
Spoon noodles into your prepared muffin tins. Top with some crumbled blue cheese (or additional cheddar if you prefer).
Step 6
Bake in preheated oven for 25 minutes at 350˚F
Step 7
Allow to cool in pan for 5-10 minutes before removing. Serve and enjoy!
Tips
No special items needed.
0 Reviews
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