Macaroni & Cheese Muffins

Best Foods


  • 8 ounces elbow macaroni, cooked and drained
  • 6 tablespoons Hellmann's or Best Foods Real Mayonnaise (divided)
  • 1 tablespoon all purpose flour
  • 1 1/2 cups 2% milk (divided)
  • 2 cups shredded cheddar cheese (about 8 oz.)
  • 1 teaspoon dijon mustard
  • 1/4 plain dry bread crumbs


  1. Preheat oven to 350°. Line 12-cup muffin pan with cupcake liners; set aside.
  2. Combine 4 tablespoons Hellmann's® or Best Foods® Real Mayonnaise with flour in large microwave-safe bowl with wire whisk. Whisk in 2 tablespoons milk. Microwave at HIGH 1 minute, stirring once. Gradually whisk in remaining milk. Microwave at HIGH 2 minutes, stirring once. Stir in cheese and mustard and let stand 1 minute; stir until smooth. Stir in macaroni, then evenly spoon into prepared muffin pan.
  3. Combine remaining 2 tablespoons Mayonnaise with bread crumbs in small bowl. Evenly sprinkle over macaroni. Bake 25 minutes or until crumbs are golden.
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