We LOVE mac and cheese so had to try these mac and cheese muffins in our Thermomix...they're absolutely delicious, especially with the slight background hint of heat from the cayenne pepper. It's another great dish to make for a picnic, buffet or party food.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
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How to make these Mac and Cheese Muffins with or without Thermomix
Recipe on US Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below (please note: I've changed the measurements to grams instead of ounces):
Ingredients
- non-stick spray oil, to grease
- 113g white cheddar cheese, 2.5 cm cubes (I use extra mature cheddar)
- 113g gruyère cheese, 2.5 cm cubes
- 793g water
- 226g elbow macaroni
- 42g unsalted butter, diced
- 113g cream cheese - I use low fat cream cheese
- 28g plain flour
- 1 large egg (optional)
- 1 tsp salt, to taste
- ⅛ tsp ground cayenne pepper, to taste
- 1 tsp freshly ground black pepper, to taste
- 1 tsp white pepper, to taste
- 283g milk (I use semi-skimmed)
- 28g panko bread crumbs
Instructions
- Preheat oven to 400F (200C fan) and grease a 12 hole muffin pan and set aside.
- Place cheddar cheese and gruyère into the mixing bowl and grate 7 seconds/speed 8. Transfer to a bowl and set aside.
- Place the water into the mixing bowl and boil 10 minutes/212F/speed 1.
- Add macaroni through the hole in the mixing bowl lid. Place the simmering basket instead of the measuring cup onto the mixing bowl lid and cook for time indicated on package/212F/reverse/speed 1. Drain the pasta with simmering basket and return the pasta to the mixing bowl.
- Add 28g of the butter, the cream cheese, flour, egg, salt, pepper, white pepper and cayenne and mix 30 seconds/reverse/speed 3. Add the milk and reserved grated cheese and mix 10 seconds/reverse/speed 3. Transfer the mixture evenly into the prepared muffin pan with a spoon.
- Place the remaining 14g of butter into the mixing bowl and melt 2 minutes/160F/speed 1. Add the bread crumbs and mix 5 seconds/speed 3.
- Sprinkle the bread crumb mixture over the top of each muffin and bake for 20 minutes (400F/200C fan) or until bubbly and the bread crumbs have lightly browned. Allow to cool for 10 minutes before removing from the muffin pan (run a knife around the edges of each muffin hole and remove gently). Serve warm or cold.
Non-Thermomix Instructions
I'd suggest the recipe can easily be made using a grater, kettle, colander/sieve and the hob to make the mac and cheese mixture. My suggestions are as follows:
- Preheat oven to 400F (200C fan) and grease a 12 hole muffin pan and set aside.
- Grate both cheeses, transfer to a bowl and set aside.
- Boil the water in your kettle.
- Transfer the boiled water to a medium saucepan, add the macaroni and cook for the time indicated on the packet. Drain in a colander/sieve and return it to the saucepan.
- Add 28g of the butter, the cream cheese, flour, egg, salt, pepper, white pepper and cayenne to the saucepan with the pasta and stir to mix well. Then add the milk and reserved grated cheese and stir to mix. Transfer the mixture evenly into the prepared muffin pan with a spoon.
- Melt the remaining butter in the saucepan, add the bread crumbs and stir to mix well.
- Sprinkle the bread crumb mixture over the top of each muffin and bake for 20 minutes (400F/200C fan) or until bubbly and the bread crumbs have lightly browned. Allow to cool for 10 minutes before removing from the muffin pan (run a knife around the edges of each muffin hole and remove gently). Serve warm or cold.
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Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below (please note: I've changed the measurements to grams instead of ounces):
- non-stick spray oil to grease
- 113 g (1 cup) white cheddar cheese 2.5 cm cubes (I use extra mature cheddar)
- 113 g (1 cup) gruyère cheese 2.5 cm cubes
- 793 g (3 ½ cups) water
- 226 g (1 ½ cups) elbow macaroni
- 42 g (1.5 oz) unsalted butter diced
- 113 g (4 oz) cream cheese (I use low fat cream cheese)
- 28 g (1 oz) plain flour
- 1 large egg (optional)
- 1 tsp salt to taste
- ⅛ tsp ground cayenne pepper to taste
- 1 tsp freshly ground black pepper to taste
- 1 tsp white pepper to taste
- 283 g (1 ¼ cups) milk (I use semi-skimmed)
- 28 g (1 oz) panko bread crumbs
Instructions
- Preheat oven to 400F (200C fan) and grease a 12 hole muffin pan and set aside.
- Place cheddar cheese and gruyère into the mixing bowl and grate 7 seconds/speed 8. Transfer to a bowl and set aside.
- Place the water into the mixing bowl and boil 10 minutes/212F/speed 1.
- Add macaroni through the hole in the mixing bowl lid. Place the simmering basket instead of the measuring cup onto the mixing bowl lid and cook for time indicated on package/212F/reverse/speed 1. Drain the pasta with simmering basket and return the pasta to the mixing bowl.
- Add 28g of the butter, the cream cheese, flour, egg, salt, pepper, white pepper and cayenne and mix 30 seconds/reverse/speed 3. Add the milk and reserved grated cheese and mix 10 seconds/reverse/speed 3. Transfer the mixture evenly into the prepared muffin pan with a spoon.
- Place the remaining 14g of butter into the mixing bowl and melt 2 minutes/160F/speed 1. Add the bread crumbs and mix 5 seconds/speed 3.
- Sprinkle the bread crumb mixture over the top of each muffin and bake for 20 minutes (400F/200C fan) or until bubbly and the bread crumbs have lightly browned. Allow to cool for 10 minutes before removing from the muffin pan (run a knife around the edges of each muffin hole and remove gently). Serve warm or cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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