Description
These Crispy Baked Mac & Cheese Cups are a delicious twist on classic macaroni and cheese, featuring a creamy cheddar sauce baked into individual portions with a crunchy breadcrumb topping. Perfect for parties, snacks, or a comforting meal with a satisfying crispy crust.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni (uncooked)
Cheese Sauce
- 2 cups sharp cheddar cheese (shredded)
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
Topping
- 1/2 cup breadcrumbs
- 1 tablespoon melted butter (for mixing with breadcrumbs)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin to prevent sticking.
- Cook Macaroni: Boil the elbow macaroni in salted water until al dente, then drain and set aside to cool slightly.
- Make Cheese Sauce: In a saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in whole milk and cook until the mixture thickens to a creamy consistency.
- Add Cheese and Seasoning: Stir in the sharp cheddar cheese, salt, and black pepper until the cheese melts and the sauce is smooth. Remove the sauce from heat and mix in the cooked macaroni and beaten egg thoroughly.
- Fill Muffin Tin: Spoon the macaroni and cheese mixture into the prepared muffin tin cups, pressing gently to compact each portion evenly.
- Prepare Topping: Combine the breadcrumbs with a tablespoon of melted butter and sprinkle this mixture evenly over each mac and cheese cup. Optionally, sprinkle grated Parmesan cheese on top for extra flavor.
- Bake: Bake the cups in the preheated oven for 20 to 25 minutes, until they turn golden brown and start bubbling.
- Cool and Serve: Let the mac and cheese cups cool in the tin for 5 to 10 minutes before carefully removing them. Serve them warm for the best taste and texture.
Notes
- You can substitute whole milk with 2% milk for a slightly lighter version.
- For a gluten-free option, use gluten-free flour and breadcrumbs.
- Add cooked bacon bits or chopped herbs like parsley for extra flavor variations.
- Make sure to grease the muffin tin well to easily remove the cups after baking.
- These cups can be reheated in the oven or microwave for a quick snack.
