Mini Mac and Cheese Cups are perfect for meals, parties, or anytime you crave a cheesy treat.
My daughter’s favorite food is mac and cheese. I think that if I had made it every day while she was growing up, she would have eaten it that often. If mac and cheese cups were a thing when she was little, I would have been making them on a weekly basis.
My daughter’s grown and on her own now, but mac and cheese is still a favorite, and I can’t wait to surprise her with this recipe next time she visits. Imagine eating mac and cheese with your fingers instead of a fork or spoon. While mac and cheese is often a saucy food you eat out of a bowl, these little bite-size morsels are chock-full of cheese, which helps them keep their shape. After all, you can never have too much cheese.
A few tips will ensure your mac and cheese cups turn out perfect. Cook the macaroni just until it is al dente. If the noodles are too soft, the cups will fall apart and turn mushy. Also, do not rinse the macaroni after draining. You want the starchy water to cling to the macaroni, helping the cheesy sauce adhere better.
If you want larger mac and cheese cups, use a regular-size muffin pan. You may need to add extra cheese, as the mac and cheese may not hold as well in the larger cups as it does in the mini ones. This recipe will likely make 12 mini or six regular-sized cups.
Are Mac and Cheese Cups Healthy?
Mac and cheese cups are an indulgent treat that should be enjoyed in moderation. That said, they do have some redeeming qualities, including the protein and calcium in the cheese. But, because they also are high in fat and calories, they’re best served as part of a nutritious meal that includes lean protein and healthy vegetables. You can make this recipe gluten-free by switching to gluten-free versions of macaroni, flour, and panko breadcrumbs. A dairy-free version can be made with plant-based milk, butter, and cheese.
Getting Creative With Mac and Cheese Cups
These mac and cheese cups are delicious the way they are, but that doesn’t mean you can’t switch things up every now and then. After all, variety is the spice of life, and there are so many ways to alter the flavor of these bite-sized beauties.
Get creative by changing the type of cheese and adding different ingredients. For the best results, meats and vegetables should be cooked and chopped up before adding. Some of my favorite flavor combinations include:
- Cooked ground beef, chili powder, cumin, black or kidney beans, cheddar, and Monterey Jack cheese
- Mushrooms (chopped and sautéed), Gruyère, and fresh thyme
- Bacon or ham, Dijon mustard, Gruyère, Gouda, and cheddar
- Mozzarella, fresh basil, and cherry tomatoes (halved)
- Salsa, shredded chicken, chopped black olives, and cheddar
- Sun-dried tomatoes, pesto, mozzarella, and Parmesan
- Buffalo sauce, chicken nuggets (chopped), and Monterey or pepper jack cheese
- Roasted red peppers, marinated artichokes, sautéed spinach, Gouda, and white cheddar
How do I store leftovers?
Leftover mac and cheese cups should be cooled to room temperature before placing in an airtight container and refrigerating for up to 3 days. To store them longer, place the cooled cups on a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen mac cups to a zipper freezer bag or freezer container and freeze for up to 2 months. Defrost them in the refrigerator before reheating in the oven or microwave.
Serving Suggestions
Because mac and cheese cups are a fun finger food, they are ideal for buffets and parties. Serve them with other appetizers such as Shrimp Deviled Eggs, Bacon-Wrapped Water Chestnuts, and Crab Balls. They are also perfect when paired with dishes like Ground Turkey Stuffed Peppers, Shake-And-Bake Chicken, and Fish Fingers. Add some Roasted Broccoli And Carrots to round out the meal.
Ingredients
- Cooking spray for greasing
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons panko breadcrumbs
- 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
Instructions
- Preheat oven to 400°F. Generously grease a mini muffin pan with cooking spray.
- Mix Parmesan cheese and breadcrumbs together; set aside.
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour, black pepper, salt, garlic powder, onion powder, and smoked paprika, cook for 2 minutes. Gradually add milk, stirring until thickened.
- Remove from heat, add grated cheddar and white cheddar cheese, stir until melted. Adjust seasonings as needed.
- Beat the egg and mix into the sauce. Combine cooked macaroni with cheese sauce, mix well.
- Spoon into prepared muffin pan, gently pressing the mac and cheese so it is compact. Top with breadcrumb mixture.
- Bake for 15-20 minutes until golden and set. Allow to rest for 10 minutes. Sprinkle with chopped green onions when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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