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Spicy Mac and Cheese Muffins

A grown-up version of a childhood classic. These Spicy Mac and Cheese Muffins are tasty, classy and an absolute party pleaser!
Servings: 12
Calories: 230kcal


  • 1 pack of macaroni/ elbow pasta I used gluten free macaroni from Trader Joes!
  • 4-5 green chilies change as per your desired spice level
  • 2 cups cheese I used equal day portion of Sharp cheddar cheese and guyere cheese, you can absolutely stick to only cheddar cheese if you prefer
  • 1/4 cup grated Parmegiano Reggiano for topping
  • 1/2 cup bread crumbs
  • 3 cloves of garlic finely minced
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Italian herbs dried or fresh, I used a mix of fresh parsley, basil, oregano


  • Preheat the oven to 375˚F. 
  • Cook the pasta as per the package instructions but save about 1 cup of the pasta water. 
  • Melt the butter in a large pot. 
  • Add the green chilies and garlic and sauté for a 1 minute. 
  • Add the cooked pasta, and the cheddar/ guyere cheese. 
  • If requested, add the pasta water to adjust the thickness of the sauce. You don’t want to be very runny. 
  • In a separate bowl mix the bread crumbs, parmegianno Reggiano cheese and Italian herbs together. 
  • Line a muffin pan with liner and light spray with cooking oil. 
  • Place the cooked Mac and Cheese in equal portions in the muffin tins. 
  • Top each of the muffins with the parmegianno Reggiano-bread crumbs mixture. 
  • Bake for about 20 minutes until the top starts to crisps and turn light brown. 


Sodium: 364mg | Sugar: 1.2g | Fiber: 0.6g | Cholesterol: 45mg | Calories: 230kcal | Saturated Fat: 9.6g | Fat: 16.1g | Protein: 11.1g | Carbohydrates: 8.4g