What a brilliant thing to do with fan-favorite macaroni and cheese.
They’re crispy. They’re creamy. They’re rich, sharp, and tangy. And they’re the size of a cupcake, which means you can serve mac and cheese cups as an appetizer, an hors d’oeuvre, an after-school or work treat, or a side dish. Or you can have two for lunch or three for dinner. Or, if you’re like me, you can sneak down into the kitchen when everyone else is asleep and eat a mac and cheese cup for a midnight snack!
Honestly, what could be more appealing than mac and cheese you can eat with your fingers? These delectable cups are baked to perfection so that the outside is irresistibly crunchy and the inside is… well, it’s mac and cheese! But in this recipe, that all-time favorite combo is enriched with an egg and a thick homemade cheese sauce that is velvety smooth and super delicious.
Cook and drain your macaroni. Prepare your sauce. Mix the two together, spoon into the muffin tin, top with breadcrumbs, and into the oven they go. In no time, these mac and cheese cups bake up into the best kind of handheld treats (though you can eat them with a fork if you want). The process is very simple and doesn’t take much time, so mac and cheese cups can be an impromptu goody for any occasion that calls for something that will please everyone.
Mother And Daughter Sauces
Did you know the rich, delicious cheese sauce in our recipe is a “daughter sauce?” Who is its parent, you may ask? It’s béchamel, the sauce made with a white roux (butter and flour) and milk that is one of the five mother sauces in traditional French cooking. While béchamel is delicious on its own and when used in lasagnas, gratins, and casseroles, it is also the basis for many daughters, including our cheddar cheese sauce’s sisters, Mornay and cream sauce.
Three of the other mother sauces, all of which have daughter sauces of their own, also rely on a roux. Velouté is a white sauce made with a blonde roux and light stock (like chicken or fish); Espagnole is a brown sauce made with a dark roux and brown stock; and sauce tomat, a rich tomato-based sauce, is thickened with just a small amount of white roux. And, finally, the last of the mother sauces, lemony Hollandaise, does not rely on a roux at all. Instead, it is thickened through an emulsion of butter and egg yolks. And that ends your quick tutorial on the famous French mother sauces!
FAQs & Tips
How Do I Store Leftovers?
Cooled mac and cheese cups can be stored in the refrigerator in an airtight container for up to 4 days. To freeze them, stick them into the freezer on a sheet pan for 4-6 hours until they are solid, and then transfer them to an airtight container or freezer bag. They will last in the freezer for up to 3 months. Thaw in the fridge before reheating.
Can I Prep This Ahead?
Yes. Follow the recipe instructions through step 8, cover the pan tightly with plastic wrap, and it will keep in the refrigerator for up to 24 hours until you are ready to bake.
Is There A Healthier Version Of Mac And Cheese Cups?
You can create a healthier version by using whole-wheat macaroni (or gluten-free, if that is a concern), low-fat or dairy-free cheddar shreds, and low-fat milk for your sauce. These substitutions might result in a less thick or rich sauce, but it will still taste delicious.
Serving Suggestions
Mac and cheese cups are truly wonderful just as they are, but they are also versatile and can be customized in many ways. For example, you can add some Taco Seasoning to the cheese sauce and then serve these spicy mac and cheese cups with some Mexican Meatballs. Or you can top mac and cheese cups with some Marinated Feta before baking and then serve them with Oven-Baked Greek Chicken Thighs.
For a really fun party idea, do a spread of cheese-inspired appetizers, featuring mac and cheese cups, Ham And Cheese Pinwheels, Blue Cheese And Asparagus Rolls, and some Caprese Skewers. To make this buffet more elaborate while still sticking with the “cheesy” theme, add Homemade Boursin Cheese with slices of French Boule, Whipped Ricotta with Focaccia, and Fried Green Tomatoes topped with Pimento Cheese.
Mac And Cheese Cups
Ingredients
- Cooking spray for muffin tin
- 5 tablespoons breadcrumbs plus more for lining the pan, optional
- 8 ounces elbow macaroni
- 2 1/2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 1/4 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray. Place some breadcrumbs in the bottoms of the pan to prevent the mac and cheese from sticking. Set aside.
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Stir in flour and cook for 2 minutes, stirring constantly.
- Slowly whisk in the milk until smooth. Continue cooking, stirring constantly, until the mixture thickens, about 5 minutes.
- Remove saucepan from heat. Stir in cheddar cheese until melted. Season with salt and pepper.
- In a large bowl, mix the cooked macaroni, cheese sauce, and beaten egg until well combined.
- Spoon the macaroni mixture evenly into the prepared muffin tin.
- Sprinkle breadcrumbs evenly on macaroni cups if using.
- Bake for 25-30 minutes, or until the tops are golden brown and the centers are set.
- Let the mac and cheese cups cool in the muffin tin for at least 10 minutes before removing them. Serve warm.
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