Kitchen notes · a little help before you start
Mac and Cheese Cups
Mac and cheese in little golden cups gives you plenty of browned topping to enjoy. Under the crumbs there's soft macaroni with two melted cheeses. Let the cups have their brief cooling pause, then enjoy a portion with that creamy middle and crisp top together.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Original yield
- Serves 15
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Dinner · Main course · Sides · Snacks
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Grease the muffin tin
Spray the tin before filling it so it's ready when the macaroni and cheese mixture is combined.
2. Reserve the topping cheddar
Keep the specified cheddar portion aside before mixing the rest with mozzarella and milk into the pasta.
3. Mix the crumbs separately
Combine seasoned breadcrumbs, olive oil and salt in a small bowl before sprinkling over the filled cups.
Get to know the ingredients
Al dente elbows
Cook the elbow macaroni until al dente, then drain and return it to the pan for mixing.
Beaten egg
Beat the egg before stirring it with butter through the drained pasta until the noodles are coated.
Shredded cheeses
Use shredded sharp cheddar and mozzarella, remembering that some cheddar is reserved for the cup tops.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 15. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Mac and Cheese Cups
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Wait before serving
Bake until golden brown, then remove the tin from the oven and let the cups cool for five minutes.
A little more help as you go
Divide the pasta evenly
Spoon the combined macaroni mixture evenly into the muffin tin before adding reserved cheese and crumbs.
Coat before adding cheese
Stir butter and beaten egg through the drained noodles first, then add the cheeses and milk.
A few questions you might have
Do the breadcrumbs go inside the pasta mixture?
Keep them separate with olive oil and salt, then sprinkle over each cup after the reserved cheddar topping.
Does the egg need frying first?
Use a beaten egg stirred directly through the drained pasta with butter before adding the other filling ingredients.
Should I drain the macaroni?
Yes, drain the cooked elbows and return them to the pan before adding butter and beaten egg.
Is all the cheese mixed into the pasta?
Reserve the listed cheddar topping portion first; the remaining cheddar and mozzarella are stirred into the macaroni.
What oven temperature is specified?
Preheat to 350 degrees Fahrenheit before preparing the tin and macaroni, then bake the filled cups until golden.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: therecipecritic.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.