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Mac and Cheese Cups Recipe

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4.1 from 4 reviews

These Mac and Cheese Cups are a delightful twist on a classic comfort food, combining creamy, cheesy elbow macaroni baked into perfectly portioned mini muffin cups. Crispy on the outside and gooey and cheesy on the inside, they’re perfect for parties, snacks, or a fun family meal.

Ingredients

Mac and Cheese Base

  • 8 oz elbow macaroni
  • 2 tbsp salted butter
  • 1/4 tsp smoked paprika (or regular paprika)
  • 2 tbsp flour
  • 1/2 cup whole milk
  • 8 oz sharp cheddar cheese, grated

Additional

  • Butter, for greasing the pan
  • Chopped chives or scallions, for garnish

Instructions

  1. Prepare the Pan: Grease a nonstick mini muffin pan thoroughly with butter or nonstick cooking spray to prevent sticking. Then preheat your oven to 400°F (205°C) to ensure it’s ready for baking.
  2. Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook for about 2 minutes less than the package directions (approximately 5 minutes if package time is 7 minutes) so the pasta is slightly undercooked and firm. Drain the pasta thoroughly.
  3. Make the Cheese Sauce: Return the empty pasta pot to medium heat and melt the 2 tablespoons of salted butter. Stir in the paprika and then add the flour, cooking and stirring for about 2 minutes to form a roux. Gradually whisk in the milk, stirring constantly until the mixture thickens and smooths out. Remove the pot from heat and immediately stir in the grated sharp cheddar cheese until fully melted and combined. Finally, fold in the drained elbow macaroni until evenly coated in the cheesy sauce.
  4. Fill the Muffin Cups: Portion the cheesy macaroni into the prepared mini muffin pan, using a spoon or a 3-tablespoon cookie scoop. Firmly press and pack the mixture down into each cup with your fingers to ensure they hold their shape during baking and removal.
  5. Bake: Place the muffin pan in the preheated oven and bake for 15 minutes until the mac and cheese cups are bubbling and the edges start to turn golden brown.
  6. Cool and Remove: Allow the mac and cheese cups to cool in the pan on a wire rack for at least 10 minutes. Then carefully loosen the edges with a plastic knife or toothpick to avoid damaging the nonstick coating. Gently remove the cups from the pan.
  7. Garnish and Serve: Sprinkle chopped chives or scallion greens on top for a fresh burst of flavor and a pop of color. Serve warm and enjoy your crispy, gooey mac and cheese cups!

Notes

  • Make sure to undercook the pasta slightly to maintain texture after baking.
  • Packing the mac and cheese firmly into the muffin cups is key to keeping their shape.
  • Letting the cups cool before removing helps them set and reduces breakage.
  • Smoked paprika adds a nice smoky flavor but regular paprika works well too.
  • Use sharp cheddar for a vibrant, tangy cheese flavor; you can mix cheeses if desired.
  • These cups can be made ahead and reheated gently in the oven.

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