Description
Mini Macaroni and Cheese is a fun and bite-sized take on the classic comfort food. These individual servings of creamy macaroni and cheese are baked in a muffin tin, making them perfect for parties, lunchboxes, or a creative family dinner. The crispy, golden edges and gooey center make them irresistible for kids and adults alike.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
- Salt and pepper, to taste
- 1/4 cup breadcrumbs (optional, for topping)
- Non-stick cooking spray
Ingredient Highlights
- Cheddar Cheese: Sharp cheddar provides a bold, cheesy flavor that’s perfect for macaroni and cheese.
- Parmesan Cheese: Adds a slightly nutty and savory flavor to enhance the cheese sauce.
- Breadcrumbs: Optional but recommended for a crispy topping that adds texture.
- Paprika: Adds a subtle smoky flavor and vibrant color.
Instructions
Prepare the Macaroni:
- Cook the Pasta: Preheat the oven to 375°F (190°C). Cook the macaroni in salted boiling water until al dente, according to package instructions. Drain and set aside.
Make the Cheese Sauce:
- Make a Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
- Add the Milk: Gradually pour in the milk while whisking to avoid lumps. Cook for 3-4 minutes, until the mixture thickens.
- Add the Cheese: Remove the saucepan from heat and stir in 1 1/2 cups of cheddar cheese and all the Parmesan cheese. Mix until smooth and creamy. Season with garlic powder, paprika, salt, and pepper, if desired.
Assemble the Mini Macaroni and Cheese:
- Combine Pasta and Sauce: In a large mixing bowl, combine the cooked macaroni, cheese sauce, and the beaten egg. Mix until well combined.
- Fill the Muffin Tin: Spray a 12-cup muffin tin with non-stick cooking spray. Divide the macaroni mixture evenly among the muffin cups, pressing down slightly to pack them in.
- Add Toppings: Sprinkle the remaining 1/2 cup of cheddar cheese over the tops of each cup. If using breadcrumbs, sprinkle those on top as well.
Bake and Serve:
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden brown.
- Cool and Serve: Let the mini macaroni and cheese cups cool for 5 minutes before carefully removing them from the muffin tin. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 150 kcal
- Fat: 8g
- Carbohydrates: 14g
- Protein: 7g