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Crispy Mac and Cheese Muffin Cups

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These crispy mac and cheese muffin cups combine creamy, cheesy goodness with a crispy, golden crust for a fun and easy comfort food twist. Perfect for parties, snacks, or kid-friendly meals.

Ingredients

Scale
  • 2 cups elbow macaroni (about 200g), cooked al dente
  • 1 ½ cups sharp cheddar cheese (about 170g), shredded
  • ½ cup mozzarella cheese (about 55g), shredded
  • 1 cup whole milk (240ml)
  • 3 tablespoons unsalted butter (about 43g), melted
  • 3 tablespoons all-purpose flour (24g)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder (optional)
  • ½ cup panko breadcrumbs (about 60g)
  • ¼ cup grated Parmesan cheese (about 25g)

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook for 1-2 minutes less than package instructions (about 6 minutes). Drain and rinse under cold water to stop cooking. Set aside.
  2. In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour until smooth, cooking about 1 minute without browning.
  3. Slowly whisk in 1 cup whole milk, stirring constantly to avoid lumps. Cook until sauce thickens and coats the back of a spoon, about 4-5 minutes.
  4. Remove from heat and stir in 1 ½ cups sharp cheddar cheese and ½ cup mozzarella cheese until melted and smooth. Season with 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon garlic powder (optional). Adjust seasoning to taste.
  5. Pour cheese sauce over cooked pasta in a large bowl and gently fold to coat noodles evenly.
  6. In a small bowl, mix ½ cup panko breadcrumbs with ¼ cup grated Parmesan cheese for topping.
  7. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or non-stick spray.
  8. Spoon mac and cheese mixture evenly into each muffin cup, pressing gently to pack the pasta.
  9. Sprinkle breadcrumb and Parmesan mixture evenly on top of each cup.
  10. Place muffin tin on a baking sheet and bake for 20-25 minutes until tops are golden brown and crispy.
  11. Let muffin cups cool in the pan for about 5 minutes before removing carefully. Serve warm.

Notes

Do not overcook pasta; it should be al dente as it will bake again. Use freshly grated cheese for better melting. Grease muffin tin well to prevent sticking. For extra crispy edges, broil for last 2 minutes but watch closely to avoid burning. Do not pack mac and cheese too tightly to keep cups light and crispy.

Nutrition

Keywords: mac and cheese, crispy mac and cheese, muffin cups, comfort food, cheesy snack, party food, kid-friendly

Find it online: https://magnetmeal.com/crispy-mac-and-cheese-muffin-cups-easy-recipe-for-cheesy-perfection/