• Preparation Time 25 minutes
  • Baking Time 30 minutes
  • Makes 18 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cheese Sauce
  • 3 tbsp butter
  • 3 tbsp Robin Hood® Original All Purpose Flour
  • 2 cans Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1 ½ tsp salt
  • 3 cups grated old cheddar cheese (approx. 1 lb/454 g)
  • 1 lb macaroni, cooked as per package directions (6 cups/1.2 L cooked)
  • Topping
  • 1 cup breadcrumbs
  • ½ cup grated parmesan cheese
  • 3 tbsp olive oil
  • 1 cup grated old cheese

Serving Size: 18 muffins


Serving Size: 18 muffins

  • Cheese Sauce: Melt butter in medium saucepan, add flour and cook over low heat stirring for 1 minute. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened. Add cheese, stirring until melted.
  • Stir mixture into cooked pasta.
  • Preheat oven to 375°F (190°C). Line 18 muffin cups with paper liners.
  • Divide pasta mixture in prepared muffin cups. Combine breadcrumbs, parmesan cheese and olive oil in medium bowl. Sprinkle pasta mixture with grated cheddar cheese and then with breadcrumb topping.
  • Bake in preheated oven 25 to 30 minutes or until tops are golden brown. Let muffins sit in pans for 10 minutes before removing from pans.


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