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4.9 from 30 votes

Mac and Cheese Cups

Macaroni and cheese baked to perfection in muffin tins! Great for holidays and lunch boxes – it’s portable and makes for easy serving!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 12 servings
Course: Appetizer
Cuisine: American , Canadian

Ingredients

  • 2 cups elbows pasta
  • 2 tablespoons panko
  • 2 tablespoons freshly grated parmesan
  • 1 ½ teaspoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 cups shredded sharp cheddar cheese
  • 1 large egg beaten
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh chives

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. To make the topping, combine Panko, Parmesan and olive oil; set aside.
  4. Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  5. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat.
  6. Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste.
  7. Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown.
  8. Serve immediately, garnished with chives, if desired.