Yes, you read that right! Mac’n Cheese Muffins it is!
This dish is one crowd pleaser for kids and adults alike. It helps tremendously that its portion controlled, easy to – make option for your next get together or a fun weeknight dinner.
This is one of my oldest recipes and when I got an exciting opportunity to collaborate with MOTHERDAIRY, using their fabulous cheeses, I just had to bring it out and share with all of you! Their cheese spread is just the perfect consistency for this dish. It adds the much-needed creamy character and a lovely soft flavour that melds beautifully with anything you want to pair it with. Do watch out for the #Instacookingclasses with Mother Dairy on Instagram where I’ll be sharing two recipes. This is the first recipe up on their #Instastories and I couldn’t be more excited as I really enjoy using Motherdairy products.
These muffins were a staple at all my children’s birthday parties and continue to be a regular at our dinner table. Everyone loves a luscious, delicious bite, especially with a crunchy crispy breadcrumb topping. They are also a wonderful hold all for vegetables. Finely chopped veggies add a sublime crunch and colour. They may look small, but they are certainly quite hearty! Did I mention, they are GREAT for school/office lunches too? Pack along some cucumber and carrot sticks, a piece of fruit and you got yourself a delightful tiffin!
I like to serve these muffins at home with a bunch of salad greens and my SIMPLE TOMATO SAUCE . You can leave it chunky or run it through the blender to make it smooth. The rich, velvety texture of mac’n cheese, thanks to the lush Mother Dairy’s Cheese Spread, balances beautifully with the bright, fresh flavour of this sauce.
These mac’n cheese muffins can be easily made ahead and stored in the refrigerator. Just take them out a few minutes before serving and reheat in the microwave or your oven. You can keep them ready in the muffin tray to bake at a later time too. Do keep in mind, they need to be cooled for at least 15-20 minutes before taking them out of the pan, to avoid breaking them up…this is experience talking!! 🙂
- Whole-wheat pasta works very well in this recipe.
- I have used olive oil and whole-wheat flour in the cheese sauce base instead of butter and all-purpose flour. You can certainly use those, if you wish.
- This recipe can be made all VEGAN by using, vegan cheese and non dairy milk if you’d like to.
- You can add any vegetable or maybe even some bacon/ roasted chicken/fish to the mac’n cheese mixture before baking.
I hope you’ll give these wonderful, happy little muffins a try. I’d love to hear from you! Please leave a comment below and share a picture of your creation on INSTAGRAM using the hashtag #tashasartisanfoods.