The pioneer woman mac and cheese muffins

Or, 2) Finish the muffins through the final baking step, and then reheat. Just increase the baking time by about 5-8 minutes to account for the muffins going into the oven cold.

Muffin Tin Mac & Cheese can easily be prepared in advance, with a couple of options: 1) Fill muffin cups with mac & cheese mixture, cover and refrigerate overnight, and bake the next day when needed.

Shred your own cheese from a block for the best and creamiest result.

Use a fork to lift muffins out of the pan and place on a serving plate. Then run a knife around the edge of each muffin to loosen.

Bake at 350в„‰ for 18-20 minutes until tops are lightly golden browned.

Sprinkle about 1/8 teaspoon of remaining bread crumbs on the top of each mac & cheese muffin.

Spoon about 1/2 cup macaroni and cheese mixture into each muffin tin cup, filling the cups completely.

Add cooked macaroni to cheese sauce stir to coat macaroni thoroughly.

Add shredded cheese 1/2 cup at a time, stirring after each addition until cheese is fully melted and incorporated. Boil gently for about one minute, stirring constantly, until sauce is thickened. Return to heat and gradually whisk in milk. Melt butter in a medium saucepan over medium heat.

While macaroni cooks, prepare cheese sauce.

Gently shake pan to distribute the crumbs over the entire bottom and partially up the sides of each muffin cup. Sprinkle 1/2 teaspoon of bread crumbs into each muffin cup set remaining bread crumbs aside.

Spray a 12-cup muffin tin pan with non-stick cooking spray.

The pioneer woman mac and cheese muffins