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Crispy Mac and Cheese Cups

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A quick and easy recipe for crispy mac and cheese cups with a creamy, cheesy center and a golden crust. Perfect for snacks, potlucks, or family gatherings.

Ingredients

Scale
  • 2 cups elbow macaroni (about 200g), cooked al dente
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (480ml), warmed
  • 2 cups shredded sharp cheddar cheese (about 200g)
  • 1 cup shredded mozzarella cheese (about 100g)
  • 1/2 cup grated Parmesan cheese (about 50g), for topping
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs (optional, for extra crunch)
  • Cooking spray or additional butter for greasing the muffin tin

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (200g) elbow macaroni and cook until al dente, about 6-7 minutes. Drain and rinse with cold water to stop cooking. Set aside and lightly toss with 1 tablespoon of butter to prevent sticking.
  2. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly until it turns a light golden color (this is your roux).
  3. Slowly pour in 2 cups (480ml) warmed whole milk, whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
  4. Remove from heat and add 2 cups shredded sharp cheddar, 1 cup shredded mozzarella, garlic powder, onion powder, salt, and pepper. Stir until melted and smooth. Taste and adjust seasoning if needed.
  5. Fold the cooked pasta into the cheese sauce until well coated.
  6. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or butter.
  7. Spoon the mac and cheese mixture into each muffin cup, pressing down slightly with the back of the spoon to compact it. Sprinkle the tops with ½ cup grated Parmesan and, if using, ½ cup panko breadcrumbs for extra crispness.
  8. Bake for 20-25 minutes, or until the tops are golden brown and crispy.
  9. Let the cups cool in the tin for 5 minutes before carefully removing with a knife or small spatula. Serve warm.

Notes

If the cheese sauce is too thick, add a splash of milk before mixing with pasta. To prevent sticking, grease the muffin tin well and let cups cool before removing. For gluten-free, use gluten-free pasta, flour, and breadcrumbs. For dairy-free, substitute milk and cheese with dairy-free alternatives.

Nutrition

Keywords: mac and cheese, crispy mac and cheese cups, cheesy snack, easy mac and cheese, baked mac and cheese, kid-friendly snack

Find it online: https://rowanrecipes.com/crispy-mac-and-cheese-cups-recipe-easy-homemade-cheesy-snack/