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Mac and Cheese Cups (Mac & Cheese Muffins) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 7 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mac and Cheese Cups are a fun twist on the classic comfort food, transforming creamy, cheesy macaroni into perfectly portioned muffin-sized servings. They feature a rich cheese sauce made with a blend of cheddar, sour cream, and creamy half and half, topped with a crispy panko breadcrumb and cheese crust. Baked until golden and bubbly, these mac and cheese muffins are perfect as a snack, side dish, or party appetizer.

Ingredients

Pasta

  • 8 ounces elbow macaroni, uncooked

Cheese Sauce

  • 2 Tablespoons salted butter
  • 2 Tablespoons all-purpose flour
  • ¼ teaspoon sea salt
  • ½ cup whole milk
  • ½ cup half and half
  • ¼ cup sour cream or Greek yogurt
  • 1 ½ cups shredded cheddar cheese

Topping

  • ½ cup shredded cheddar cheese
  • ¼ cup panko breadcrumbs
  • Pinch sea salt

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 375 degrees Fahrenheit. Generously butter or grease a standard muffin tin or use a silicone muffin tin to prevent sticking.
  2. Cook Macaroni: Cook the elbow macaroni according to the package instructions in salted water. Once cooked, drain the pasta but do not rinse it, then set aside.
  3. Make the Topping: In a small bowl, combine the panko breadcrumbs, a pinch of sea salt, and ½ cup shredded cheddar cheese. Set this mixture aside for later use.
  4. Create the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and ¼ teaspoon sea salt, cooking for about 1 minute until the mixture turns slightly brown to form a roux.
  5. Add Liquids: Gradually whisk in the whole milk and half and half until the mixture is smooth.
  6. Incorporate Sour Cream: Add the sour cream or Greek yogurt to the sauce and whisk until fully combined and smooth.
  7. Thicken the Sauce: Increase heat to medium-high and cook, whisking constantly, until the sauce thickens and can coat the back of a spatula, about 3-5 minutes. Be careful not to let the sauce boil.
  8. Add Cheese: Reduce the heat to low and whisk in 1 ½ cups shredded cheddar cheese until melted and the sauce is smooth and creamy.
  9. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir gently until the pasta is evenly coated.
  10. Fill Muffin Tin: Using a ¼ cup measuring cup, portion the mac and cheese mixture into each prepared muffin tin well, filling them evenly.
  11. Add Topping and Bake: Sprinkle the prepared panko breadcrumb and cheese topping over each mac and cheese cup. Bake in the preheated oven for 18-20 minutes, until the tops are set and the filling is bubbly.
  12. Cool and Serve: Remove the muffin tin from the oven and let the mac and cheese cups cool for 5 to 10 minutes. Carefully loosen the edges with a spoon and lift the cups out of the tin for serving.

Notes

  • Do not rinse the pasta after cooking to help the sauce adhere better.
  • You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
  • Use freshly shredded cheese rather than pre-shredded for a smoother, creamier sauce.
  • Letting the mac and cheese cups cool before removing helps them hold their shape.
  • For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.

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