When you want all the creamy, cheesy goodness of traditional mac and cheese but in a fun, portable format, these mini mac and cheese cups are exactly what you need. Each individual serving is baked in a muffin tin, creating perfectly portioned cups of comfort food that are crispy on top and gloriously gooey inside. Perfect for parties, potluck dinners, kids’ lunches, or anytime you want to make mac and cheese feel special, this recipe makes 12 generous cups that disappear faster than you can make them.
What makes these mini cups so irresistible is the combination of textures and flavors packed into each bite. The pasta is coated in a rich, three-cheese sauce that gets beautifully golden and slightly crispy around the edges when baked in the muffin cups. Each cup holds together perfectly for easy eating with a fork, but still delivers that signature mac and cheese creaminess that everyone craves. Plus, they’re incredibly versatile – you can customize them with different cheeses, add bacon or vegetables, or keep them simple and classic.
Serving Size: Makes 12 cups
What You’ll Need
This recipe builds on classic mac and cheese but adapts it perfectly for the muffin tin format. You’ll need pasta, cheese, and a few pantry staples to create the creamy base. Here’s everything you’ll need:
Main Ingredients:
- 8 ounces elbow macaroni or small shell pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 2 ounces Parmesan cheese, grated
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
For the Topping:
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons Parmesan cheese, grated
Optional Add-ins:
- 6 strips cooked bacon, crumbled
- 1 cup frozen peas, thawed
- ½ cup diced ham
- ¼ cup chopped chives
Getting Your Kitchen Ready
Start by preheating your oven to 375 degrees Fahrenheit. Generously grease a 12-cup muffin tin with butter or cooking spray – this is crucial for getting the cups to release cleanly after baking. You can also use paper muffin liners, but buttering the tin directly gives you better browning and crispy edges.
Bring a large pot of salted water to boil for cooking the pasta. You’ll want to slightly undercook the pasta since it will continue cooking in the oven, so plan to cook it about 1-2 minutes less than the package directions suggest.
Cooking the Perfect Base
Cook your pasta according to package directions, minus 1-2 minutes, so it’s just shy of tender. Drain well and set aside. Slightly undercooked pasta will absorb the cheese sauce beautifully and won’t become mushy during baking.
While the pasta cooks, make your cheese sauce. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly. This mixture, called a roux, will thicken your cheese sauce.
Gradually whisk in the milk, making sure to eliminate any lumps. Continue cooking, whisking frequently, until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes.
Creating the Ultimate Cheese Sauce
Remove the saucepan from heat and add the softened cream cheese, whisking until it’s completely melted and smooth. This cream cheese adds incredible richness and helps the sauce stay creamy even after baking.
Add the shredded cheddar cheese a handful at a time, stirring until each addition is completely melted before adding more. Stir in the Parmesan cheese, garlic powder, onion powder, salt, pepper, and paprika.
Taste the sauce and adjust seasoning as needed. The sauce should be well-seasoned since some flavor will be diluted when you add the pasta.
Combining and Customizing
Add the cooked pasta to the cheese sauce and stir gently until every piece is well coated. If you’re adding any optional ingredients like bacon, peas, or ham, fold them in now. The mixture should be creamy and hold together well, but not so thick that it’s difficult to scoop.
Assembling Your Mini Cups
Using a large spoon or ice cream scoop, divide the mac and cheese mixture evenly among the 12 muffin cups. Pack each cup gently but firmly – you want them full enough to hold together but not so tightly packed that they become dense.
For the crispy topping, mix the panko breadcrumbs with melted butter and grated Parmesan in a small bowl. Sprinkle this mixture evenly over the top of each cup. This topping will create a beautiful golden crust that adds texture contrast to the creamy interior.
Baking to Golden Perfection
Bake for 15-20 minutes, until the tops are golden brown and the edges are slightly crispy. The centers should still look creamy but set. Don’t overbake, or the cups will become dry instead of creamy.
Let the cups cool in the muffin tin for about 10 minutes before attempting to remove them. This cooling time allows them to set up properly so they’ll hold their shape when you take them out.
Removing and Serving
Run a thin knife around the edges of each cup to loosen them, then gently lift them out with a spoon or small spatula. If you greased the tin well, they should release easily. Serve immediately while they’re still warm and the cheese is at its most melted and delicious.
These cups are perfect for eating with a fork, and they hold together beautifully for easy serving at parties or buffets.
Creative Variations
The beauty of these mini cups is how easily you can customize them. Try these delicious variations:
Bacon Ranch Cups: Add crumbled bacon and a packet of ranch seasoning to the cheese sauce.
Broccoli Cheddar Cups: Fold in small steamed broccoli florets for a complete meal in each cup.
Spicy Jalapeño Cups: Add diced pickled jalapeños and a pinch of cayenne pepper for heat.
Pizza Mac Cups: Mix in pepperoni pieces and Italian seasoning, then top with mozzarella instead of the breadcrumb mixture.
Storage and Reheating
These cups are best served fresh and hot, but they can be stored in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350-degree oven for about 10 minutes, or microwave individual cups for 30-45 seconds.
You can also freeze the baked cups for up to 2 months. Thaw overnight in the refrigerator and reheat as directed above.
Make-Ahead Tips
These cups can be assembled completely and refrigerated for up to a day before baking. Just add 5-10 minutes to the baking time if you’re starting from cold. You can also prepare the cheese sauce ahead of time and store it in the refrigerator for up to 2 days – just reheat gently and thin with a little milk if needed before mixing with the pasta.
Troubleshooting Common Issues
If your cups fall apart when you remove them, they may not have cooled long enough, or the muffin tin wasn’t greased well enough. Next time, let them set for a full 10 minutes and use plenty of butter or cooking spray.
If the cheese sauce seems too thick, whisk in a little more milk. If it’s too thin, cook it a bit longer until it coats the spoon, or add a bit more cheese.
Perfect for Every Occasion
These mini mac and cheese cups work beautifully for so many different occasions. Pack them in lunch boxes, serve them at kids’ birthday parties, bring them to potluck dinners, or make them as a fun weeknight dinner. They’re also perfect for holiday gatherings where you want comfort food that’s easy to serve and eat.
These mini mac and cheese cups prove that sometimes the best comfort food comes in small packages. With their perfect individual portions, crispy tops, and irresistibly creamy centers, they’re destined to become a family favorite that brings smiles to faces young and old.
