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Mac N Cheese Muffins

November 09, 2017

Spen Custis, Operations Manager

"This is probably one of the best things that my wife has made! It's always a huge hit!"

-Spen Custis, Operations Manager Richmond Division


2 C uncooked macaroni

1 T butter, softened, not melted

1 egg, beaten

1 C milk or cream

1 ½ C of each, shredded mozz, shredded cheddar

½ C bread crumbs

2 t EVOO

½ t salt



Preheat oven to 350.

Grease muffin tin

In small bowl stir bread crumbs, EVOO and salt- set aside

Cook pasta, drain and return to pot

Meanwhile, stir/fold butter and egg into pasta until evenly coated

Reserve ½ C of cheddar

Stir remaining cheeses and milk into pasta

Spoon prepared mixture into muffin tin

Top with crumb mixture and the remaining cheddar cheese

Bake 30 minutes, or to your desired bit of “crunchiness”


Pro tip: The more she makes this recipe it seems the less milk/cream she has been adding.  She's found ½-3/4 C of milk or cream is enough.

**She usually adds some salt/garlic powder to the water to boil the macaroni in, just for a little extra flavor.


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