MUFFIN PAN MAC AND CHEESE RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
• Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
• Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Steps:

• Preheat oven to 350°. In a large pot of salted boiling water, cook macaroni until just tender, 5 minutes. Drain and transfer to a large bowl. To bowl, add butter and egg and stir until butter is melted and egg is thoroughly coating noodles. Add onion, garlic, and mustard powders, then pour in milk and cream cheese and stir until combined. Add 1 1/2 cups each cheddar and fontina and stir until macaroni are completely coated. Butter a 12-cup muffin tin and spoon mixture into cups. Top with remaining cheddar and fontina. In a small bowl, stir together panko and olive oil and season with salt. Top mac and cheese with panko mixture and season with pepper. Bake until the cups feel firm and cheese is golden, 30 minutes. Let cool in muffin tin for 10 minutes, then run a knife along the edge of each to loosen. Garnish with parsley and serve.