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Fluffy baked macaroni and cheese ball on a white plate with a fork; crispy breadcrumb coating.

Mac And Cheese Cups

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 216 kcal

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.
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  • In a large bowl, mix the cooked macaroni, cheese sauce, and beaten egg until well combined.
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  • Spoon the macaroni mixture evenly into the prepared muffin tin.
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  • 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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Nutrition

Calories: 216kcalCarbohydrates: 20gProtein: 9gFat: 11gSaturated Fat: 6gSodium: 183mgFiber: 1g
Keyword Mac and Cheese Cups
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