Quick Fix Macaroni and Cheese Muffins

  • Yield: 12 servings


8ounces small elbow macaroni
2cups reduced-fat sharp cheddar cheese
2teaspoons cornstarch
1cup low-fat milk
1large egg
1/2teaspoon garlic salt
1/2cup panko breadcrumbs
2teaspoons melted butter



  1. Preheat the oven to 400ºF. Place paper or foil liners in a 12-cup muffin tin and spray lightly with non-stick baking spray.
  2. Cook the macaroni according to the package directions. Drain and immediately return to the pot. Add the cheese and stir until it is nearly melted.
  3. In a medium bowl, whisk together the cornstarch and milk. Add the egg and whisk until smooth. Pour the milk mixture over the macaroni and mix well.
  4. In a small bowl combine the butter and the breadcrumbs. Scoop the macaroni mixture evenly into the prepared muffin tins (it will be wet and milky, but don’t worry, it will bake up fine). Sprinkle 2 teaspoons crumbs on each and bake for 20 minutes.


Marlene Says:  While any elbow macaroni will do, I used Ronzoni Smart Taste pasta, a white pasta that’s fortified with fiber, calcium and vitamins for these delicious, nutritious, calcium-rich “muffins.” 

Recipes reprinted with permission from Eat More of What You Love © 2012 by Marlene Koch, Running Press, a member of the Perseus Book Group.

Nutritional Info *per serving

  • Calories 130
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 20mg
  • Sodium 210mg
  • Carbohydrate 18g
  • Fiber 3g
  • Sugars 2g
  • Protein 9g