top of page

Mac & Cheese Cups

Prep Time:

20 Minutes

Cook Time:

40 Minutes




About the Recipe

Baked in muffin tins, this is basically a Mac & Cheese Cupcake. So convenient to serve and a definite crowd pleaser. Can bake ahead of time and re-warm in oven or microwave. Brush each with a bit of melted butter prior to rewarming.


  • 2 cups elbow macaroni

  • 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, optional


  • Preheat oven to 425.  Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

  • To make the topping, combine Panko, Parmesan and olive oil; set aside.

  • Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

  • 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.

  • 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.

  • 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.

  • Serve immediately, garnished with chives, if desired.

bottom of page