Macaroni and Cheese Casserole Cups
Turn classic comfort food into a fun and portable treat with these Macaroni and Cheese Casserole Cups! Perfectly portioned and baked in a muffin tin, these golden, cheesy bites combine creamy cheddar cheese sauce, tender elbow macaroni, and a light, crispy panko breadcrumb topping. Bound together with eggs for a satisfying texture, these mini mac and cheese casseroles are ideal for snacks, parties, or kid-friendly meals. Ready in just 35 minutes, this easy recipe brings all the indulgent flavor of traditional mac and cheese with a creative, handheld twist. Serve them warm and watch them disappear in no time! Keywords: macaroni and cheese cups, mini mac and cheese, baked mac and cheese, macaroni casserole cups, comfort food.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Shredded cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Ground black pepper
- 2 large Eggs
- 0.5 cups Panko breadcrumbs
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a standard 12-cup muffin tin thoroughly with nonstick cooking spray to prevent sticking.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, making sure to eliminate any lumps. Continue cooking, stirring constantly, until the sauce thickens slightly (about 3-4 minutes).
Remove the saucepan from heat and stir in the shredded cheddar cheese and Parmesan cheese until fully melted and smooth.
Season the cheese sauce with salt, garlic powder, and black pepper. Taste and adjust the seasoning, if needed.
In a large mixing bowl, combine the cooked macaroni and cheese sauce. Stir until the pasta is completely coated.
Lightly whisk the eggs in a small bowl, then stir them into the macaroni mixture. This helps bind the casserole cups together during baking.
Divide the macaroni and cheese mixture evenly among the prepared muffin tins, pressing gently to compact each portion slightly.
Sprinkle the panko breadcrumbs evenly over the tops of each cup for a crispy topping.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and the edges are bubbling.
Allow the casserole cups to cool in the pan for 5 minutes. Gently loosen the edges with a butter knife and transfer to a serving platter. Serve warm and enjoy!
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.7 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 231 mg | 18% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
