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Mac and Cheese Cups Recipe

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4.2 from 11 reviews

These Mac and Cheese Cups are a fun and delicious twist on classic comfort food, perfectly portioned for easy serving. Packed with sharp cheddar and a creamy smoked paprika-infused cheese sauce, these baked cups are crispy on the outside, gooey on the inside, and garnished with fresh chives or scallions for a burst of flavor. Ideal as appetizers, snacks, or a kid-friendly meal.

Ingredients

Pasta

  • 8 oz elbow macaroni

Cheese 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

For Baking

  • Butter or nonstick cooking spray (for greasing the pan)

Garnish

  • Chopped chives or scallions

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 to ensure it's ready for baking the mac and cheese cups.
  2. Cook the Pasta: Bring a pot of salted water to a boil over high heat. Add the elbow macaroni and cook for 2 minutes less than the package instructions—about 5 minutes if the package suggests 7—to keep them slightly firm. Drain the pasta thoroughly.
  3. Make the Cheese Sauce: Return the empty pot to medium heat. Melt the butter and stir in the paprika for a smoky flavor. Whisk in the flour and cook for 2 minutes to form a roux. Gradually add the whole milk while whisking continuously to avoid lumps; the mixture will be thick, which is expected. Remove from heat and stir in the grated cheddar cheese until melted and smooth. Fold in the drained pasta to coat evenly.
  4. Fill the Muffin Cups: Spoon the mac and cheese mixture into the prepared muffin cups using a spoon or a 3-tablespoon cookie scoop. Press and pack the mac and cheese firmly into each cup with your fingers to ensure the cups hold their shape after baking.
  5. Bake: Place the muffin pan in the preheated oven and bake for 15 minutes until the cups are bubbly and gooey.
  6. Cool and Remove: Transfer the baked mac and cheese cups to a wire rack to cool for at least 10 minutes. Carefully run a plastic knife or toothpick around the edges to loosen them without damaging the pan's coating. Gently remove each cup from the pan.
  7. Garnish and Serve: Sprinkle the tops with chopped chives or scallions for a fresh, savory finish. Serve warm and enjoy!

Notes

  • Using smoked paprika adds a deeper, smokier flavor but regular paprika works fine if smoked is unavailable.
  • Pressing the mac and cheese firmly into the muffin cups is essential for the cups to hold their shape after baking.
  • Letting the cups cool sufficiently before removing helps them set and reduces the chance of breaking.
  • You can substitute sharp cheddar with a blend of cheeses like gouda or mozzarella for a different flavor profile.
  • These cups reheat well in the oven or microwave but are best enjoyed fresh.

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