Three Cheese Mini Macaroni and Cheeses
Transform your favorite comfort food into a bite-sized delight with Three Cheese Mini Macaroni and Cheeses! This crowd-pleasing recipe takes creamy, cheesy macaroni and bakes it into individual portions, perfect for parties, potlucks, or family dinners. Featuring a rich blend of sharp cheddar, gooey mozzarella, and nutty Parmesan, each mini mac combines a velvety cheese sauce with tender elbow macaroni and a crispy breadcrumb topping. Baked to golden perfection in a muffin tin, these adorable, grab-and-go servings are easy to make and irresistibly satisfying. Whether served as a fun appetizer, a side dish, or the main event, these mini mac and cheeses are sure to become a favorite at your table.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 unit large egg
- 0.33 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or butter.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until it forms a smooth paste.
Slowly pour in the milk while whisking to avoid lumps. Cook for 4-5 minutes, stirring frequently, until the mixture thickens into a creamy consistency.
Remove the saucepan from heat and stir in the cheddar cheese, mozzarella cheese, and Parmesan cheese until fully melted and smooth.
Season the cheese sauce with salt and black pepper. Taste and adjust the seasoning if needed.
In a small bowl, beat the egg and slowly whisk it into the cooled cheese sauce to combine.
Mix the cooked macaroni into the cheese sauce, ensuring all pasta is well coated.
Spoon the macaroni mixture evenly into the prepared muffin tin, filling each cup generously.
In a separate small bowl, combine the breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of each macaroni cup for a crispy topping.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and bubbly.
Let the mini mac and cheeses cool in the muffin tin for 5 minutes. Use a butter knife to carefully loosen and remove each portion.
Garnish with a sprinkle of paprika, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 5356 mg | 233% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 33.6 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2718 mg | 209% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 862 mg | 18% | |
*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.
