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Cheesy Chili Mac Muffin Tins are a delightful fusion of two beloved comfort foods—chili and macaroni and cheese—packaged in a fun and convenient muffin format. This innovative recipe is perfect for busy weeknights when time is of the essence or for casual gatherings where you want to impress your guests with minimal effort. The combination of hearty chili and creamy macaroni makes these muffin tins not only a delicious meal option but also an excellent choice for meal prepping and snacking. In this article, we’ll explore the step-by-step process of creating these cheesy delights, delving into the essential ingredients and cooking techniques that elevate this recipe to must-try status.

Cheesy Chili Mac Muffin Tins

Discover the ultimate comfort food fusion with Cheesy Chili Mac Muffin Tins! These delicious muffins combine hearty chili with creamy macaroni and cheese, all in a fun, portable format. Perfect for busy weeknights or casual gatherings, they make meal prep a breeze. This article guides you through the step-by-step process, essential ingredients, and helpful tips to create these culinary delights that will warm your heart and satisfy your cravings.
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Ingredients
  

2 cups elbow macaroni

1 can (15 oz) chili (preferably with no beans)

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

½ cup milk

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon ground cumin

Salt and pepper to taste

¼ cup chopped fresh cilantro (optional, for garnish)

Cooking spray or olive oil (for greasing)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by spraying it with cooking spray or lightly greasing it with olive oil to ensure the muffins won’t stick.

    Cook the Macaroni: In a large pot of boiling salted water, cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside to cool slightly.

      Prepare the Wet Ingredients: In a large mixing bowl, vigorously whisk together the milk and the egg until they are fully combined and smooth.

        Combine the Seasonings: Add the can of chili, garlic powder, onion powder, smoked paprika, ground cumin, and a pinch of salt and pepper to the bowl. Mix thoroughly until the mixture is homogenous.

          Incorporate the Macaroni: Gently fold the drained macaroni, along with half of the cheddar and mozzarella cheeses, into the chili mixture. Stir carefully to ensure each piece of macaroni is well-coated with the creamy chili mixture.

            Fill the Muffin Tins: Using a spoon or a ladle, evenly distribute the macaroni and chili mixture into the greased muffin tins, filling each cup to the brim.

              Top with Cheese: Generously sprinkle the remaining cheddar and mozzarella cheese over the top of each filled muffin cup.

                Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and the cheese is bubbly and melted.

                  Cool and Remove: Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Using a fork or spoon, gently lift each muffin out of the tin.

                    Garnish and Serve: If desired, sprinkle the muffins with freshly chopped cilantro for a burst of color and flavor. Serve warm and enjoy! These delightful muffins can be stored in an airtight container for up to 3 days, making them perfect for quick meals or snacks.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins