Dairy Farmers of Canada

Mac ’n Cheese Muffins

This recipe is taken from the 2015 Milk Calendar. Delight the kids in your family with these individual treats – perfect for a weeknight meal or a child’s birthday party.

  • Prep: 10 min
  • Cooking: 30 min
Yields 10 - 12 Servings
mac n cheese muffins


  • 2 tbsp (30 mL) dry breadcrumbs
  • 2 1/2 cups (625 mL) elbow macaroni
  • 3 tbsp (45 mL) butter
  • 3 tbsp (45) all-purpose flour
  • 1 tsp (5 mL) dry mustard
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 1/2 cups (375 mL) Milk
  • 2 1/2 cups (625 mL) grated Canadian Aged Cheddar divided
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Preheat oven to 375°F (190°C). Butter a non-stick muffin pan (for bigger appetites, butter only 10 muffin cups); divide breadcrumbs between cups. Shake and tilt pan to coat all sides of cups well. Discard any excess.

In a large pot of boiling salted water, cook macaroni for about 8 min or until al dente, or according to package directions.

Meanwhile, in a medium saucepan set over medium-high heat, melt butter. Sprinkle with flour, mustard, salt and pepper; cook, whisking, for 1 min. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened. Remove from heat; stir in 2 cups (500 mL) Cheddar until melted and smooth.

Drain macaroni and return to pot. Pour cheese sauce over pasta; stir until coated.

Divide mixture evenly among muffin cups. Sprinkle with remaining cheese. Bake for 20 min or until hot. Let stand for 10 min. Run a small knife around each muffin, then ease out of cup.


The dry breadcrumbs help prevent the muffins from sticking to the pan.

No mustard powder? Try 1 tsp (5 mL) Dijon mustard instead.

Cook green onions in the butter before adding the flour. Or add some chopped leftover cooked broccoli to macaroni.

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Nutritional information

Per serving
Energy: 226 Calories
Protein: 10 g
Carbohydrate: 20 g
Fat: 12 g
Fibre: 0.8 g
Sodium: 242 mg

Top 5 Nutrients

(% DV*)
Calcium: 19 % / 213 mg
Folate: 28 %
Selenium: 38 %
Thiamin: 18 %
Vitamin B12: 18 %