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Delicious Mac and Cheese Muffins Without Cheese Sauce😮😀

Welcome to Jeyn's Corner! In this exciting video, we’ll be making delicious mac and cheese muffins without the traditional cheese sauce. These baked mac muffins are a fantastic alternative for those looking for creamy mac alternatives that are both savory and satisfying. Perfect for a comforting meal or snack, these muffins are not only easy to prepare but also a hit with everyone in the family. Whether you're vegan or just looking for a new twist on classic mac and cheese, these muffin recipes will surely please your taste buds. Join us in this culinary adventure and discover how to whip up these delightful mac and cheese muffins! Don’t forget to subscribe for more creative recipes and comfort food ideas! https://amzn.to/3BiWITO - Wilton Perfect Results Premium Non-Stick Cupcake Pan, 12-Cup Muffin Tin, Steel Baking Supplies Disclaimer: This video/video description contains an affiliate link . I am awarded a small commission for purchase made thru the link. Cheesy Mac and Cheese Muffins Without Cheese Sauce 😊 1 ½ cups uncooked macaroni 4 Tbsp all purpose flour 1/8 tsp salt Dash of ground black pepper 1/2 tsp garlic powder 1/4 tsp onion powder or dried onion flakes 1/4 tsp yellow mustard or powdered mustard 2 tsp dried parsley 1 cup shredded sharp cheddar cheese 3/4 cup shredded mozzarella cheese 1Tbsp melted butter 1 cup milk or combination of ½ cup milk and ½ cup half and half cream 2 large eggs – beaten 1/2 cup cooked and crumbled bacon bitts – optional Instructions: -Preheat the oven to 375 degrees -Spray a 12 cup muffin pan with cooking spray or lightly grease with butter -Grind 12-14 pcs of ritz crackers using a food processor or kitchen mortar and pestle -Sprinkle ½ tsp of the ground crackers on each muffin cup. Gently shake the pan or use a pastry brush to evenly distribute the crumbs on the entire bottom and partially on the sides of each muffin cup. Set this aside -On the stove top bring to a rolling boil 4-6 cups of water, add a pinch of salt, add 1 1/2 cups macaroni noodles and cook according to package instructions. Once cooked, drain the macaroni well and let it cool down for about 5 minutes. Best to cook noodles al dente. -On a medium to large mixing bowl, add the cooked macaroni, 4 Tbsp all purpose flour, 1/8 tsp tsp salt, a dash of ground black pepper, ¼ tsp garlic powder, ¼ tsp onion powder or onion flakes, ¼ tsp yellow mustard or powdered mustard, 2 tsp dried parsley, 1 cup shredded sharp cheddar cheese, ¾ cup mozzarella cheese, 1 tbsp melted butter, 1 cup milk or half and half cream or combination of both, add 2 large eggs (beaten), ½ cup pre-cooked crumbled bacon bits ( optional). Mix the ingredients well. -Spoon 1/3 cup of the mac and cheese mixture into each muffin cup, filling the cups completely -Sprinkle evenly on top of the muffin mixture, some shredded cheddar cheese, dried parsley and the remaining ground ritz crackers -Bake in the oven at 375 degrees for 25 minutes or until muffin tops are light golden brown. Let it rest in the pan for about 10 minutes to settle and for the muffins to be easily lifted out of the muffin cups. Best to run a thin spatula or a knife around the edges of the muffin cups to carefully loosen the muffins. Transfer muffins to serving plate and enjoy warm!