Mac and Cheese Cups
These bite-sized Mac and Cheese Cups offer all the gooey, cheesy goodness of the classic dish, making them perfect for any occasion.
Ingredients
Pasta and Cheese Mix
- 2 cups uncooked elbow macaroni
- 1 tablespoon unsalted butter
- 1 large beaten egg
- 1.5 cups shredded sharp Cheddar cheese Reserve ½ cup for topping
- 1.5 cups shredded mozzarella cheese
- 1 cup milk
Topping
- ½ cup seasoned dry bread crumbs
- 2 teaspoons olive oil
- ½ teaspoon salt
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin with nonstick cooking spray.
- Bring a large pot of water to a boil. Add the uncooked elbow macaroni and cook for 8 minutes until al dente. Drain the cooked noodles and return them to the pan.
- Stir in the unsalted butter and the beaten egg until the pasta is evenly coated.
- Reserve ½ cup of the shredded sharp Cheddar cheese. Stir in the remaining shredded cheeses and milk into the pasta.
- Spoon the mixture evenly into the muffin tin. Sprinkle the reserved cheese on top of each muffin cup.
Topping and Baking
- In a small bowl, combine the seasoned dry bread crumbs, olive oil, and salt. Sprinkle the bread crumb mixture on top of each muffin cup.
- Bake for 30 minutes in the preheated oven or until golden brown. Remove from the oven and let cool for 5 minutes.
Notes
Mac and Cheese Cups can be served warm or at room temperature. For storage, let them cool completely, then place them in an airtight container in the refrigerator for 3 to 5 days or freeze for up to 3 months. You may use different types of cheese or add vegetables and spices for variations.