Muffin Tin Macaroni and Cheese

When I was a kid, my grandmother would always make macaroni and cheese. I loved her recipe and still make it today. I took her recipe and gave it a fun twist by baking it in muffin tins and by adding some Italian seasoning to it. She always made hers with sauteed ground beef—and you can add that to this recipe as well—but my kids prefer it without the meat.

I thought the muffin tins would be a fun, new way to serve macaroni and cheese, but you can certainly make this recipe the traditional way in a casserole dish. If you want to try the muffin tins, here’s how I do it:

Cook up the pasta (al dente, of course) and give the muffin tins a good dose of cooking spray. Spoon the macaroni and cheese mixture into the tins.

Add sauteed ground beef and a sprinkle of Progresso® Panko Italian-style bread crumbs. (I love the flavor Italian bread crumbs give the mac and cheese...and it also adds crunch.) Top with some extra shredded cheese.

When done baking, let sit for at least 5-10 minutes before you try to remove them from the tins. I found that a small spatula works great for getting them out.

Leftovers store nicely in the fridge, too. When I served them to the kids the next day, I just put one on a plate and popped it in the microwave for 30 seconds. 

You can certainly make this recipe the old-fashioned way in a casserole dish, but I thought the muffin tins were a fun way to shake it up. Enjoy!