Mac & cheese cups are the perfect easy snack idea to have on hand for you and your loved ones as we transition into fall busy season again! This recipe features extra cheesy and creamy mac topped with golden panko, baked into crispy muffin cups for the ultimate comfort food bite.
Info and tips for mac & cheese cups
- Make sure you only cook the pasta until al dente! The pasta will continue cooking in the oven. This way you aren’t left with overcooked pasta that’s sad and mushy.
- Use a generously greased muffin tin so that removal is easy after baking.
- Letting the mac cups set 5-10 minutes in the muffin tins after baking will help them hold their shape and make removal easier as well.
- Use your own grated cheese!! One of my most favourite tips ever. Bagged grated cheese is grainy and won’t leave you with that smooth velvety sauce texture we are looking for.
- These store amazing in the freezer and work great for quick on the go snacks. Just pop into the oven or air fryer to reheat!
Equipment
Use a good quality Muffin Tin so the bottoms of the mac and cheese cups get nice and crispy.
Ingredients for mac & cheese cups
- 2 cups uncooked macaroni
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- Β½ cup heavy cream
- ΒΌ cup cream cheese
- Β½ tsp smoked paprika
- Β½ tsp mustard powder
- salt & pepper to taste
- 1 Β½ cups grated cheddar cheese
- Β½ cup grated smoked gouda
- 2 tbsp panko
- Parsley (for garnish)
Instructions
- Begin by boiling your macaroni in salted water until al dente. Drain, drizzle with olive oil and set aside.
- Meanwhile, melt the butter in a sauce pan over medium low heat. Sprinkle in the flour and mix until a thick paste forms.
- Pour in the milk while stirring. Add the heavy cream and mix well until few lumps remain.
- Add the cream cheese and gently mix until melted. Season and taste test, adjust as necessary. Stir in the grated cheeses until smooth. Reserve about a ΒΌ cup of grated cheese for topping.
- Add the cooked macaroni to the sauce and fold together. The sauce will be thicker (this is okay).
- Preheat your oven to 375 F. Spray a muffin tin with oil and scoop the mac and cheese into the tin evenly. Mix the reserved grated cheese with the panko and sprinkle over top of the cups.
- Bake for 18-20 minutes until golden. Remove, let stand for 5-10 minutes before removing. Enjoy!
See below for a video tutirial!
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Mac & Cheese Cups
Mac & cheese cups feature extra cheesy and creamy mac topped with golden panko, baked into crispy muffin cups for the ultimate comfort food bite.
Ingredients
- 2 cups uncooked macaroni
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- Β½ cup heavy cream
- ΒΌ cup cream cheese
- Β½ tsp smoked paprika
- Β½ tsp mustard powder
- salt & pepper to taste
- 1 Β½ cups grated cheddar cheese
- Β½ cup grated smoked gouda
- 2 tbsp panko
- Parsley (for garnish)
Instructions
Begin by boiling your macaroni in salted water until al dente. Drain, drizzle with olive oil and set aside.
Meanwhile, melt the butter in a sauce pan over medium low heat. Sprinkle in the flour and mix until a thick paste forms.
Pour in the milk while stirring. Add the heavy cream and mix well until few lumps remain.
Add the cream cheese and gently mix until melted. Season and taste test, adjust as necessary. Stir in the grated cheeses until smooth. Reserve about a ΒΌ cup of grated cheese for topping.
Add the cooked macaroni to the sauce and fold together. The sauce will be thicker (this is okay).
Preheat your oven to 375 F. Spray a muffin tin with oil and scoop the mac and cheese into the tin evenly. Mix the reserved grated cheese with the panko and sprinkle over top of the cups.
Bake for 18-20 minutes until golden. Remove, let stand for 5-10 minutes before removing. Enjoy!
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