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–+ servings
holding a mac and cheese muffin with a bite taken out of it

Cheddar Mac and Cheese Muffins

Super simple 4-cheese baked macaroni cups.
4.42 from 12 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 94kcal
Author: Mason Woodruff

Ingredients

  • 4 oz dry Barilla Protein Plus Elbows, or Banza elbows (chickpea pasta)
  • 4 oz Fat Free Cream Cheese
  • 1/2 C 56g Shredded Mozzarella
  • 1/4 C 28g Shredded Parmesan
  • 1/4 C 60mL Skim Milk
  • 1/4 C 56g Fat Free Greek Yogurt
  • 1/2 C 123g Liquid Egg Whites
  • 1/4 C 28g Cheddar Powder
  • 1 tsp Chili Powder
  • 1/2 tsp Black Pepper
  • 1/2 C 56g Breadcrumbs
  • 1/4 C 28g Shredded Cheddar

Instructions

  • Preheat oven to 400F and spray a 12-muffin tin or silicone mold with nonstick cooking spray. Set aside.
  • Cook the pasta in salted water.
  • Add the cream cheese, milk, mozzarella, and parmesan to a large bowl. Microwave for 60-90 seconds or until you can mix everything together evenly.
  • Once the cheeses are evenly melted, add the liquid egg whites, Greek yogurt, cheddar powder, breadcrumbs, and spices. Stir well.
    cooked pasta on top of cheese sauce in a glass mixing bowl
  • Drain the cooked pasta and add to the cheese sauce, gently folding everything together.
    the final batter for mac and cheese muffins before adding to the muffin mold
  • Transfer the mixture to the muffin mold, filling each slot roughly all the way to the top. Top the muffin batter with the shredded cheddar.
  • Bake for 18-20 minutes or until the muffins are cooked through and are golden brown on top. Let the muffins cool before removing from the muffin mold.

Notes

Each muffin has 3 Smart Points.

Nutrition

Serving: 1muffin | Calories: 94kcal | Carbohydrates: 9g | Protein: 8g | Fat: 3g