Buffalo Mac ’N’ Cheese Muffins
October 11, 2015
Categories: Comfort Food, Side Dishes, Snacks, Dairy, Cheese, Cheddar, Pasta, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Potluck, Winter, Oven Bake, Vegetarian, Make it from scratch, Macaroni, Spicy, Muffins more
"Mac and cheese baked in a muffin, cheese, cheese and more cheese Oh YEAH!"
- 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
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).
In a medium bowl mix together beaten eggs, milk, and Hot Buffalo Sauce. Set aside.
Bring a medium pot of water to a boil. Cook macaroni (about 6 minutes). Strain and transfer to a large mixing bowl.
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.
Spoon noodles into your prepared muffin tins. Top with some crumbled blue cheese (or additional cheddar if you prefer).
Bake in preheated oven for 25 minutes at 350˚F
Allow to cool in pan for 5-10 minutes before removing. Serve and enjoy!
Tips & Variations
No special items needed.