Mac and Cheese Cups
Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze. These are a huge hit and everyone will rave about them!
Servings: 15 servings
Ingredients
- 2 cups uncooked elbow macaroni
- 1 tablespoon unsalted butter
- 1 large beaten egg
- 1 ½ cups shredded sharp Cheddar cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup milk
- ½ cup seasoned dry bread crumbs
- 2 teaspoons olive oil
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin with nonstick cooking spray. Bring a large pot of water to a boil. Add 2 cups uncooked elbow macaroni and cook for 8 minutes until al dente. Drain the cooked noodles and return them to the pan.
- Stir in 1 tablespoon unsalted butter and 1 large beaten egg until the pasta is evenly coated.
- Reserve ½ cup of the 1 ½ cups shredded sharp Cheddar cheese. Stir in the remaining 1 cup sharp cheddar cheese, 1 ½ cups shredded sharp Cheddar cheese, and 1 cup milk into the pasta. Spoon evenly into the muffin tin. Sprinkle the reserved cheese on top of each muffin cup.
- In a small bowl combine ½ cup seasoned dry bread crumbs, 2 teaspoons olive oil, and ½ teaspoon salt. Sprinkle the bread crumb mixture on the top of each muffin cup.
- Bake for 30 minutes in the preheated oven or until it is golden brown. Remove from oven and let cool for 5 minutes.
Notes
Updated on August 6, 2020
Originally Posted on August 11, 2012
Nutrition
Calories: 105kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 236mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 254IU | Calcium: 158mg | Iron: 1mg
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