Buffalo Mac ’N’ Cheese Muffins

12
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


"Mac and cheese baked in a muffin, cheese, cheese and more cheese Oh YEAH!"

Original recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

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