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Mac and Cheese Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 1 review
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 24 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

These Mac and Cheese Cups are a fun and delicious twist on classic macaroni and cheese. Baked in a mini muffin pan, they are perfectly portioned, crispy on the outside, and gooey on the inside, making them ideal for parties or snacks. The creamy cheese sauce is enhanced with smoked paprika for a subtle smoky flavor, and the cups are garnished with fresh chives or scallions for a burst of color and freshness.

Ingredients

Pasta

  • 8 oz elbow macaroni

Sauce

  • 2 tbsp salted butter
  • 1/4 tsp paprika (use smoked paprika if you have it)
  • 2 tbsp flour
  • 1/2 cup whole milk
  • 8 oz sharp cheddar cheese, grated

Additional

  • Butter for greasing the pan
  • Chopped chives or scallions for garnish

Instructions

  1. Prepare the Pan: Grease a nonstick mini muffin pan very well with butter or nonstick cooking spray. Preheat the oven to 400 degrees F.
  2. Cook the Pasta: Bring a pot of salted water to a boil over high heat, then cook the elbow macaroni for 2 minutes less than the package instructions indicate. For example, if the package says 7 minutes, cook for 5 minutes. Drain the pasta and set aside.
  3. Make the Cheese Sauce: Return the empty pasta pot to medium heat. Melt the butter and stir in the paprika. Add the flour and cook while stirring for 2 minutes to form a roux. Gradually whisk in the whole milk, ensuring the mixture is thick and smooth without lumps. Remove from heat, then stir in the grated sharp cheddar cheese until melted and combined.
  4. Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and stir thoroughly to ensure each piece is well coated with the cheesy mixture.
  5. Assemble the Cups: Portion the mac and cheese into the prepared mini muffin cups using a spoon or 3-tablespoon cookie scoop. Press down firmly with your fingers to pack the mixture tightly; this will help the cups hold their shape after baking.
  6. Bake: Bake the mac and cheese cups in the preheated oven for 15 minutes, until they are bubbling and gooey.
  7. Cool and Serve: Remove the cups from the oven and transfer to a wire rack to cool for at least 10 minutes. Carefully run a plastic knife or toothpick around the edges of each cup to loosen them from the pan without damaging the nonstick surface. Remove the cups and garnish with chopped chives or scallion greens. Serve warm and enjoy!

Notes

  • Make sure to pack the mac and cheese firmly into the muffin cups to ensure they hold their shape after baking.
  • Using smoked paprika adds a nice depth of flavor, but regular paprika can be used if unavailable.
  • Allow the cups to cool slightly before removing from the pan to prevent them from falling apart.
  • These cups can be made ahead and reheated in the oven for a few minutes to restore their gooey texture.
  • Use sharp cheddar cheese for the best flavor and melting quality.

Find it online: https://evelynscooking.com/mac-and-cheese-cups-recipe/