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Mac and Cheese Cups Recipe

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★★★★★

4.7 from 109 reviews

These Mac and Cheese Cups are a delightful twist on the classic comfort food, combining creamy, cheesy pasta with a crispy, golden breadcrumb topping. Baked in mini muffin tins, they make perfect individual servings that are great for parties, snacks, or a fun family meal. The recipe features a rich cheese sauce made with a blend of sharp and medium cheddar cheeses, infused with flavorful spices and topped with a crunchy Parmesan-panko mixture.

Ingredients

Scale

For the Mac and Cheese Cups

  • Cooking spray for greasing
  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup whole milk
  • 4 ounces freshly grated medium cheddar cheese
  • 4 ounces freshly grated sharp white cheddar cheese
  • 1 large egg
  • Freshly chopped green onions for garnish

For the Topping

  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons panko breadcrumbs

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Generously grease a mini muffin pan with cooking spray to prevent sticking.
  2. Mix Topping: In a small bowl, combine the grated Parmesan cheese and panko breadcrumbs. Set this mixture aside for topping the mac and cheese cups later.
  3. Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain thoroughly and set aside to cool slightly.
  4. Make Cheese Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour along with black pepper, salt, garlic powder, onion powder, and smoked paprika. Cook this roux for about 2 minutes, stirring constantly to eliminate raw flour taste.
  5. Add Milk Gradually: Slowly pour in the whole milk while whisking continuously, cooking until the sauce has thickened and is smooth.
  6. Melt Cheeses: Remove the saucepan from heat and stir in the grated medium and sharp white cheddar cheeses until fully melted and the sauce is creamy. Taste the sauce and adjust seasoning as needed.
  7. Add Egg: Lightly beat the large egg in a separate bowl then mix it thoroughly into the cheese sauce. This helps bind the macaroni mixture in the cups.
  8. Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce, mixing gently to coat all the pasta evenly.
  9. Fill Muffin Pan: Spoon the mac and cheese mixture into the prepared mini muffin pan, pressing gently to compact each cup. This ensures they hold their shape once baked.
  10. Add Topping: Sprinkle the Parmesan and panko breadcrumb mixture evenly over the top of each mac and cheese cup to create a crunchy crust.
  11. Bake: Place the muffin pan in the preheated oven and bake for 15 to 20 minutes until the tops are golden brown and the cups are set.
  12. Rest and Serve: Let the mac and cheese cups cool and rest in the pan for 10 minutes to firm up. Garnish with freshly chopped green onions before serving for a fresh, mild onion flavor.

Notes

  • Use freshly grated cheese for the best melting quality and flavor.
  • You can substitute whole milk with 2% milk, but avoid skim milk to keep the sauce creamy.
  • Pressing the mac and cheese mixture firmly into the muffin pan helps the cups keep their shape when served.
  • These cups can be made ahead and refrigerated, then reheated in the oven for a few minutes before serving.
  • For a spicier kick, add a pinch of cayenne pepper to the cheese sauce.

Keywords: mac and cheese cups, baked mac and cheese, mini mac and cheese, party appetizer, comfort food, cheesy pasta cups

Find it online: https://kitchenbyclara.com/mac-and-cheese-cups-recipe/