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  • Prep Time
    10 mins
  • Cook Time
    40 mins
  • Servings
    12 muffins

Macaroni & Cheese Muffin Cups

Main Ingredient: Pasta

Yield: 12 muffins

Photo and Recipe courtesy of Pink When, Jennifer West


  • 2 cups elbow macaroni, uncooked
  • 1 c. milk
  • 1/2 c. bread crumbs
  • 1 tbsp. butter
  • 1/2 c. cheddar cheese
  • 3/4 c. Parmesan cheese
  • 3/4 c. Asiago cheese
  • 1 egg
  • 1 tsp. salt, divided
  • 2 teaspoons pepper


  1. Heat oven to 350 oF. Spray a muffin tin with cooking spray and set aside. In a medium sized pot, boil water with ½ tsp salt. Once boiling, add elbow macaroni and cook for 8 minutes. Remove from heat, drain, and place back into the pot. Add half the amount of cheese, egg, butter, remaining salt, pepper and stir well. Then stir in milk.
  2. Scoop macaroni and cheese into the muffin tin. Once the tin is full, sprinkle bread crumbs and remaining cheese onto the top. Place in oven and bake for 30 minutes.


Black Creek®  Sharp Cheddar Cheese (Aged 9 Months)

Black Creek® Cheddar cheeses are made using old-world craftsmanship by Gregg Palubicki, a certified Wisconsin Master Cheesemaker. The result? The finest in premium Wisconsin Cheddar cheese with a dedication to quality you can taste.

Black Creek®  Extra Sharp Cheddar Cheese (Aged 2 Years)

Black Creek® offers award-winning premium Cheddar cheeses that are recognized for their rich and creamy taste. Each of the brands’ offerings is carefully selected to ensure you receive a consistently delicious cheese that’s perfect for snacking.

Black Creek®  Extra Sharp Cheddar Cheese (Aged 3 Years)

For over a century, farm fresh milk from the heart of America’s Dairyland has been finely crafted into classic, naturally-aged cheeses under the watchful eyes of certified Wisconsin Master Cheesemakers. Black Creek® Extra Sharp Cheddar Cheese is made using these same time-honored traditions and carefully aged for three years to build a full, richly sharp flavor and delightfully crumbly texture.



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