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–+ servings
Mac and Cheese Cups

Mac and Cheese Cups

Yield: 12 servings
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Macaroni and cheese baked to perfection in muffin tins! Great for holidays and lunch boxes – it’s portable and makes for easy serving!
4.9 stars (10 ratings)

Ingredients

  • 2 cups elbows pasta
  • 2 tablespoons Panko
  • 2 tablespoons freshly grated Parmesan
  • 1 ½ teaspoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 cups shredded sharp cheddar cheese
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh chives

Instructions

  • Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • To make the topping, combine Panko, Parmesan and olive oil; set aside.
  • Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat.
  • Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste.
  • Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown.
  • Serve immediately, garnished with chives, if desired.