Go Back

Baked Mac and Cheese Cups

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizers
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • 2 cups elbow macaroni (uncooked)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon mustard powder (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg (beaten)
  • 1/3 cup breadcrumbs (optional for topping)
  • Cooking spray or butter for greasing

Instructions
 

  • Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  • Cook macaroni according to package instructions; drain and set aside.
  • In a saucepan, melt butter over medium heat. Stir in flour to form a roux.
  • Slowly whisk in milk until smooth and thickened.
  • Add cheddar, mozzarella, and Parmesan cheese; stir until melted.
  • Season with mustard powder, garlic powder, onion powder, salt, and pepper.
  • Allow the mixture to cool slightly, then stir in the beaten egg.
  • Combine cooked macaroni with the cheese sauce.
  • Spoon mixture into muffin cups and sprinkle breadcrumbs on top if using.
  • Bake for 18–25 minutes, or until golden and set.
  • Cool in tin for 10 minutes before removing.