With these Mac and Cheese Cups, an American classic has been turned into a bite-sized delight.
If I have said it once, I have said it a thousand times: mac and cheese is a perfect dish. I know I’ve written multiple times about my love of mac and cheese in all its glory. I could eat it with every meal if I weren’t worried about the effects it would have on my waistline. It works as a side dish for a meal, a barbecue, a picnic, a tailgate, or just about anything. I’ve talked about mac and cheese as the main course, the star of your plate. The one thing I have never written about is serving it as a one-bite appetizer or simple snack… until now. They are bite-sized, dippable, and still pack the same delicious punch as a full bowl.
My kids love mac and cheese as much as I do. It is right up there with chicken nuggets as a daily request. These mac and cheese cups provide them the best of both worlds at lunchtime. They will want to dip it in ketchup or BBQ sauce. I also break these out every New Year’s Eve as part of the appetizer spread, and every year, I get at least one guest raving about how innovative these mac and cheese cups are. When they do, I direct them to this recipe.
This recipe adds paprika for a little smoky flavor. Your perfectly cooked pasta will soak up all these flavors and crisp up nicely for a light crunch. Think of all your favorite components of mac and cheese and just imagine it easily eaten without a fork. They will become a new staple in your life whether as a quick bite or as an appetizer at your next party.
Do I Have To Use Elbow Pasta?
I often recommend variations of pasta when you make your mac and cheese, but when it comes to these cups, I think the elbow pasta is your best option. Elbow pasta is smaller than a lot of pasta, which means they can pack into the muffin pan well to make a perfect bite-sized treat. Plus, the cavity inside the pasta can hold in all that creamy cheese, which keeps the noodles from drying out, so you get pockets of melted goodness.
How do I prep and store these cups?
After you’ve made these mac and cheese cups, you can let them cool and then put them in an airtight sealed container. They should keep in the refrigerator for up to five days. You can also put the container in the freezer for up to 30 days. If you freeze them, I recommend thawing them in the refrigerator before reheating.
Serving Suggestions
As I’ve said, these mac and cheese cups go well with any dipping sauce. When you put these out as an appetizer, I would recommend putting out three or four dipping options to enjoy them with, like ketchup, BBQ sauce, Buffalo sauce, and ranch.
Mac and Cheese Cups (Macaroni Mini)
Ingredients
- 8 oz elbow macaroni
- 2 tbsp salted butter plus extra for greasing
- 1/4 tsp paprika smoked paprika preferred
- 2 tbsp all-purpose flour
- 1/2 cup whole milk
- 8 oz sharp cheddar cheese grated
- Chopped chives or scallions for garnish
Instructions
- Start by greasing the mini muffin pan with butter and preheating your oven to 400°F.
- Boil a pot of salted water and cook the macaroni for 2 minutes less than the package’s instructions to ensure they’re perfectly al dente.
- Melt butter in the pot, stir in paprika and flour, then gradually whisk in milk to create a thick sauce. Off the heat, blend in the cheese and pasta.
- Scoop the mac and cheese into the muffin cups, pressing down firmly to help them keep their shape after baking.
- Bake until they’re bubbling and golden, then let them cool before loosening with a plastic knife and garnishing with chives or scallions.
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