These mac and cheese cups are individual portions of macaroni cheese that are baked in a muffin tin. They are cheesy and delicious with a crispy topping made with panko breadcrumbs and they are ideal for lunch boxes.

These macaroni cheese cups are made in the same way you would make regular mac and cheese but in controlled portions. You can take them to school or work in your lunch box or serve them as a buffet style party food. If you have kids that are fussy eaters then they will probably love these mac and cheese cups too. My youngest is a very fussy eater buts has no problems gulping these down.

They are very easy to make and use simple ingredients so if you love mac and cheese then you will love these mini versions.

Ingredients for Macaroni Cheese Cups

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Macaroni – also known as elbow pasta.
Butter – I use salted butter but you can use unsalted.
Spring onion – for the cheese sauce and garnish.
Milk – I use whole milk.
Cornflour – also known as cornstarch.
Cheese – you’ll need cheese for the cheese sauce plus extra for the topping.
Seasoning – salt, black pepper and paprika
Breadcrumbs – use for the crunchy topping along with cheese. I use panko but you can use fine or golden breadcrumbs.
Chives – for garnish along with the spring onions. This is optional.

How to Make Macaroni Cheese Cups

1. Preheat the oven to gas mark 6/400^oF/200^oC/180^oC fan then line a 12-count muffin tin with cupcake cases. Place a large pot of boiling on a high heat and bring to a boil. Add the pasta and cook for the lowest time on the packaging then strain, rinse with cold water and set aside.

2. In a saucepan, melt the butter on a medium heat then add the spring onion and cook for 2 minutes. In a jug, mix the milk with the cornflour until the cornflour dissolves then pour into the saucepan with the melted butter. Cook while stirring until the sauce thickens. Once the sauce has become thicker, add the cheese and mix until the cheese melts then mix in the salt, black pepper and paprika.

3. Combine the sauce and pasta together and mix well. Spoon the mixture evenly between the 12 cupcake cases then sprinkle on the cheese followed by the breadcrumbs. Bake in the oven for 25 minutes until golden brown.

Recipe Tips

The recipe doesn’t use egg so the macaroni cheese isn’t fully firm just slightly firm. As they cool down, they will become firmer. When refrigerated, they will also become firmer.
When using paper cupcake cases, the macaroni cheese can sometimes stick to the paper. I don’t mind this but if you do then you can use foil cases and lightly grease them.

Nutrition

Storage

You can store these macaroni cheese cups in an airtight container and store in the fridge for up to 3 days. You can reheat them in the oven or microwave.

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Macaroni Cheese Cups

These mac and cheese cups are individual portions of macaroni cheese that are baked in a muffin tin. They are cheesy and delicious with a crispy topping.

Prep Time15

Cook Time34

Total Time49

Yield: 12 servings

Calories: 153kcal

Ingredients

200g macaroni pasta dried weight
1 spring onion finely chopped
40g butter
390ml whole milk
4 tbsp cornflour (cornstarch)
80g mature cheddar cheese
½ teaspoon salt optional
½ teaspoon black pepper
1 teaspoon paprika

Topping

40g mature cheddar cheese
10g panko breadcrumbs
1 spring onion chopped for garnish
4 teaspoon chives chopped for garnish

Instructions

Preheat the oven to gas mark 6/400^oF/200^oC/180^oC fan then line a 12-count muffin tin with cupcake cases. Place a large pot of boiling on a high heat and bring to a boil. Add the pasta and cook for the lowest time on the packaging then strain, rinse with cold water and set aside.
In a saucepan, melt the butter on a medium heat then add the spring onion and cook for 2 minutes. In a jug, mix the milk with the cornflour until the cornflour dissolves then pour into the saucepan with the melted butter. Cook while stirring until the sauce thickens. Once the sauce has become thicker, add the cheese and mix until the cheese melts then mix in the salt, black pepper and paprika.
Combine the sauce and pasta together and mix well. Spoon the mixture evenly between the 12 cupcake cases then sprinkle on the cheese followed by the breadcrumbs. Bake in the oven for 25 minutes until golden brown.