Description
A delightful twist on classic mac and cheese, these portable cups feature a creamy filling and a crunchy topping, perfect for parties or family dinners.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray.
- Cook macaroni according to package instructions until al dente, then drain.
- In a saucepan, melt butter over medium heat, then add flour, garlic powder, onion powder, salt, and pepper. Cook for 1 minute.
- Gradually whisk in milk and bring to a simmer until thickened. Remove from heat and stir in cheeses until melted.
- Add cooked macaroni to cheese sauce and mix until well-coated.
- Spoon mixture into muffin tin, filling each cup 3/4 full.
- Top with breadcrumbs for a crispy finish.
- Bake for 15-20 minutes until tops are golden brown and crispy.
- Cool for a few minutes, then gently remove cups from the tin and serve warm.
Notes
These cups can be frozen and reheated in the oven for a quick snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg