Macaroni and Cheese Cups

Introduction

There’s just something about mac and cheese that pulls you back, maybe it’s the box you grew up with, maybe it’s the way it never really stops being comforting. But here’s a twist: what if you didn’t need a bowl? Or even a spoon? These macaroni and cheese cups flip the script. They’re crispy around the edges, creamy in the middle, and weirdly satisfying to pop out of a muffin tin. Not fancy. Not fussy. Just… smart. You can pack them into a lunchbox, serve them at parties, or stash a few for that late-night “I need carbs” moment. Honestly, once you try them, it’s hard to go back.

Ingredients for Macaroni and Cheese Cups

Okay, this isn’t one of those recipes where you need fancy cheese from a boutique or a culinary school degree. These are pantry-friendly, late-night-craving-approved ingredients. You probably already have most of them.

What You’ll Need:

• 2 cups uncooked elbow macaroni – classic, but small shells or ditalini work if that’s what’s rolling around in your cupboard.
• 1 tablespoon butter – plus a little extra for greasing the muffin tin, unless you enjoy stuck-on regrets.
• 2 tablespoons all-purpose flour – for the roux (it’s not as intimidating as it sounds).
• 1 cup whole milk – slightly warmed if you can swing it; cold milk can make the sauce a bit grumpy.
• 1½ cups sharp cheddar cheese, shredded – the sharper, the better. Freshly shredded melts like a dream.
• ½ cup mozzarella cheese – optional, but it gives that gooey, stretchy finish.
• 1 egg – binds it all together so the cups actually hold shape.
• ½ teaspoon garlic powder
• ¼ teaspoon paprika – optional, but adds a cozy warmth.
• Salt and freshly ground black pepper – always to taste, trust your instincts.

Instructions: Making Macaroni and Cheese Cups

If you can boil water and stir, you’re already 90% there. Don’t let the muffin tin scare you; these are easier than they look.

1. Get the oven situation sorted

First things first: preheat to 375°F (190°C). Then grab a 12-cup muffin tin and grease it well. Butter or spray, whichever you have. Just… don’t skip it unless you want to chisel your Mac cups out later.

2. Boil your pasta, but don’t overdo it

Cook about 2 cups of macaroni in salted water until just al dente. Not mushy. Not raw. Somewhere in the “if I eat one more, I’ll burn my tongue” range. Drain and set it aside. No rinsing, we want that starch.

3. Start the cheese magic

In a medium pot, melt a tablespoon of butter over medium heat. Add 2 tablespoons of flour, whisk it like you mean it, and let it cook for about a minute. You’re building the base, no raw flour vibes allowed.

Now, slowly pour in 1 cup of warm milk while whisking. Don’t panic if it looks weird at first, it smooths out. Stir for 3–4 minutes until it thickens a little, like thin gravy.

Kill the heat, then add your cheeses: cheddar, mozzarella, spices, salt, and pepper. Stir until it’s a silky sauce you’d probably eat with a spoon if no one was watching.

4. Mix it all, but be cool

Let the sauce cool a bit (a few minutes is fine). Then mix in your pasta. Last comes the egg, whisked ahead of time. Add it once things are warm, not hot. Scrambled egg in your mac? Not the vibe.

5. Muffin tin time

Spoon the mixture into each cup. Press gently so it all holds together. Don’t mound it sky-high — keep it level-ish.

Top with whatever feels right: breadcrumbs, bacon, jalapeños, herbs, or nothing. They’re already solid.

6. Bake and breathe

Bake for about 16–18 minutes. You want golden tops and bubbling edges.

Let them cool in the tin for 5 minutes, not forever, just long enough to firm up. Run a butter knife around the edges if they need a nudge.

Why are mine falling apart?

Two things usually cause this: skipping the egg or pulling them too early. Letting them cool a bit makes all the difference. Also, press the mixture into the cups firmly; it shouldn’t be loose.

Pro Tips and Variations for Macaroni and Cheese Cups

This is where the recipe becomes your own. Once you’ve nailed the basics, it’s shockingly easy to riff on these cups — or just make them better, crispier, cheesier, sneakier (hello, veggies), whatever your vibe is.

Pro Tips That Actually Matter

• Use freshly shredded cheese. Pre-shredded bags have anti-caking powder, which makes the sauce less smooth. Not a dealbreaker — but you’ll taste the difference.
• Let the sauce cool before adding the egg. No one wants scrambled egg in their cheese. Give it 3–5 minutes. If it feels just warm to the touch, you’re good.
• Press the mixture down in the muffin tin. Not like you’re packing snowballs, but enough to help it set and hold shape once baked.
• Give them space to cool. They need a few minutes out of the oven to firm up — pull too early and they’ll crumble on you. Use that time to clean up or pretend you’re cleaning up.
• Test one before serving a crowd. This sounds obvious, but if you’re making these for a party, test-bake a couple first to dial in your timing, seasoning, and topping game.

Creative Variations to Try

• Vegan Version: Use plant-based butter, almond or oat milk, vegan cheese, and a flax egg or egg replacer. Slightly different texture, still comforting.
• Gluten-Free: Sub in GF pasta and use gluten-free flour (like a 1:1 blend) for the roux. Bonus: gluten-free panko is solid for the topping.
• Loaded Mac Cups: Mix in bacon, jalapeños, sautéed onions, or even peas (trust us). Like little dinner bombs.
• Mild for the kids, spicy for the grown-ups: Make two batches — one with extra cheese and zero heat, the other with crushed red pepper, hot sauce, or pepper jack for bite.

What’s the best way to make them crispy on the outside?

Breadcrumbs. But not just dumped on toast, they’re in a pan with a tiny bit of butter first. Then sprinkle over each cup before baking. You’ll get a golden, buttery crunch that seriously upgrades every bite.

Serving Suggestions for Macaroni and Cheese Cups

These cups aren’t just cute, they’re insanely adaptable. Whether you’re planning a brunch, packing lunches, or just trying to survive a weeknight, there’s a way to serve these that fits.

For Everyday Meals

• School Lunches: Toss a couple into a thermos or lunch container with a small side of fruit and you’re done. They hold up surprisingly well, even when they’ve cooled down.
• Weeknight Dinner Side: Serve alongside rotisserie chicken or roasted veggies. Suddenly, it feels like a meal.
• Solo Snack Attack: Reheat a few in the toaster oven when the craving hits. No need to wait for dinner time.

For Entertaining (a.k.a. Impressing Without Stressing)

• Party Appetizer: Serve on a platter with toothpicks and a spicy dipping sauce (sriracha mayo, anyone?). They disappear fast.
• Brunch Table Staple: Pair with mini quiches, fruit salad, and mimosas. These bring the comfort carbs everyone secretly wants.
• Game Day Favorite: Make a double batch. Add bacon or hot sauce to half for a crowd-pleaser lineup.

Unexpected Combos Worth Trying

• With Soup: Creamy tomato or a smoky chili? These cups do well dunked.
• Mini Sliders Sidekick: Serve next to sliders instead of fries — way more original, and arguably more satisfying.
• Breakfast-for-Dinner Twist: Add chopped breakfast sausage to the mix and serve with a fried egg on top.

Do they still taste good at room temp?

Honestly? Yes. They’re meant to be portable, so even when they’ve cooled off, they hold up. The texture softens a bit, but the flavor stays rich and cheesy. If anything, the crust tastes better after settling.

Nutrition Information for Macaroni and Cheese Cups

Let’s be clear — these aren’t diet food. But they’re not deep-fried or drenched in heavy cream either. And because they’re portioned into cups, you actually get a built-in serving limit (unless you black out and eat six… no judgment).

Estimated Nutrition (Per 1 Cup):

• Calories: ~150
• Fat: 8g
• Saturated Fat: 4.5g
• Carbohydrates: 13g
• Protein: 6g
• Fiber: <1g
• Sugar: 1g
• Sodium: ~210mg

Note: These numbers can vary depending on cheese, milk, and toppings used. Bacon and breadcrumbs will bump both calories and sodium.

Conclusion

Conclusion: Final Thoughts on Macaroni and Cheese Cups

Look, no one’s pretending these are revolutionary. They’re not going to change your life or land you a spot on a cooking show. But that’s kind of the point.

These macaroni and cheese cups are the kind of thing you make once… and then wonder why you weren’t doing it all along. They solve little problems you didn’t realize were annoying, like packing lunch, or feeding picky kids, or trying to make pasta less boring. They also hit that weirdly specific craving for “cheesy but neat, indulgent but not ridiculous.”

Honestly, what surprised me most the first time I made them? How much better they tasted the next day. Something about the way the cheese settles, the edges firm up, they’re even more satisfying cold.

So if you’re on the fence: try them. Don’t overthink it. Use what’s in your fridge. And if you end up making them twice in one week… you’re not alone.

Macaroni and Cheese Cups Recipe

Discover easy macaroni and cheese cups that are crispy, creamy, and perfect for any meal. Get the recipe and impress your family today!

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American

Servings 12 cups

Calories 150 kcal

Ingredients

  

• 2 cups uncooked elbow macaroni
• 1 tbsp butter plus more for greasing tin
• 2 tbsp all-purpose flour
• 1 cup whole milk slightly warmed
• 1½ cups sharp cheddar cheese shredded
• ½ cup mozzarella cheese optional
• 1 egg whisked
• ½ tsp garlic powder
• ¼ tsp paprika optional
• Salt and freshly ground black pepper to taste

Instructions

 

Prep the Oven & Tin:

• Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously.

Cook Pasta:

• Boil macaroni in salted water until just al dente. Drain and set aside (don’t rinse).

Make the Cheese Sauce:

• In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually add warm milk, stirring until thickened (3–4 mins). Turn off heat and stir in cheddar, mozzarella, garlic powder, paprika, salt, and pepper.

Combine with Pasta:

• Let sauce cool slightly, then mix in pasta. Once warm (not hot), stir in the whisked egg.

Fill Muffin Tin:

• Spoon mixture into cups, pressing lightly. Optionally, top with breadcrumbs or toppings of choice.

Bake:

• Bake for 16–18 minutes until golden and bubbling. Let cool in the tin for 5 minutes before removing.

Notes

• Calories: ~150 kcal
• Fat: 8g
• Saturated Fat: 4.5g
• Carbohydrates: 13g
• Sugar: 1g
• Fiber: Less than 1g
• Protein: 6g
• Sodium: ~210mg

Nutrition values are estimates and may vary based on ingredient brands and toppings used.

FAQ

Last Updated on August 4, 2025 by Janelle

• Author
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Marcie Nina

Hi, I’m Marcie Nina — a self-taught home cook with an unapologetic love for all things cheese. From gooey mac to late-night cheesecakes, I test (and retest) comfort recipes so you don’t have to. If it’s melty, creamy, or crumbly, I’m probably already obsessed with it.

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