Mac Cheese Cups a Cracking Comfort Food Classic

Mac Cheese Cups Cheesy Comfort in Every Bite

By Marcus GrantSeptember 21, 2025

Table of Contents

Recipe Introduction

Fancy some mac and cheese cups ? Honestly, who doesn't love a bit of cheesy goodness? These little beauties are like individual hugs in a muffin tin.

We're talkin' serious comfort food! They are perfect for kids, adults, parties, or your everyday.

Quick Hook

Ever wondered how to make mac and cheese even more appealing? Our mac and cheese cups are the answer! These bite sized delights are bursting with cheesy flavour and a crispy, golden crust.

Brief Overview

This macaroni cheese cups recipe elevates a classic American dish into something special. It is an easy recipe. The prep time is about 20 minutes and cook time around 25- 30 minutes.

This recipe yields 12 cups. Perfect for sharing…or not!

Main Benefits

Baked mac and cheese is a nutritional powerhouse thanks to the dairy. These cheesy muffin recipes are perfect for kids party food recipes .

What makes them special? Individual portions mean no fighting over the last bite, and they are super portable. Plus, they look dead fancy, right?

Making Mac & Cheese Cupcakes

Okay, right then, let's get this lark sorted. We are now making mac and cheese cupcakes , or shall we say, individual mac and cheese .

So, what you'll need, is a good cheese, don't skimp on it!

Ingredients: Mac & Cheese Magic

Right, first things first, the ingredients! Get your apron on! For these bad boys, you'll need macaroni pasta, butter, flour, milk, cheddar cheese, Gruyere, and a few spices.

Don't forget the panko breadcrumbs for that extra crunch, if you’re feeling posh.

Equipment: Gear Up for Cheesy Goodness

You’ll need a large pot, colander, saucepan, whisk, and of course, a 12-cup muffin tin.

step-by-step: Let's Get Cookin'

Mac Cheese Cups a Cracking Comfort Food Classic presentation

Right, first you need to cook your pasta. Don’t overcook it. Now, make the cheese sauce. Melt butter, whisk in flour, and slowly add milk.

Now for the cheese! Stir in the cheddar, Gruyere, and sour cream. Fold in the cooked macaroni. Spoon into your muffin tin.

Top with panko and extra cheddar. Finally, bake at 190° C for 25- 30 minutes. Cool slightly before serving. Easy peasy!

Tips and Tricks:

Don't Overcook the Pasta: I can’t stress this enough!
Use high-quality Cheese: Trust me on this one!
Allow to cool slightly before removing: Otherwise, you'll end up with a cheesy mess.

Right then, what are you waiting for? Get baking! These mini mac and cheese bites are gonna be a hit, trust me! These little beauties are perfect for your next party food ideas .

Ingredients & Equipment: Let's Get This Show on the Road!

Okay, right then, let's get this lark sorted! For these incredible mac and cheese cups , we need to nail the ingredients and equipment.

Honestly, it’s not rocket science. We're making little portions of cheesy joy here, right? Perfect party food ideas and especially handy for kids party food recipes .

Main Ingredients Breakdown

Here's the lowdown on what you'll need. Get your shopping list ready!

Elbow Macaroni Pasta: 1 pound (450g) . Don't overcook it! Al dente is key for perfect baked mac and cheese cups.
Unsalted Butter: 6 tablespoons (85g) .
All-Purpose Flour: 1/2 cup (60g) . This helps to thicken our comfort food recipes .
Whole Milk: 3 cups (720ml) .
Salt: 1/2 teaspoon .
Black Pepper: 1/4 teaspoon .
Garlic Powder: 1/4 teaspoon .
Paprika: 1/4 teaspoon .
Shredded Cheddar Cheese: 4 cups (400g) , divided ( 1 cup (100g) reserved for topping). Use good quality cheddar for that proper cheesy muffin recipes flavour!
Shredded Gruyere Cheese: 1 cup (100g) .
Sour Cream or Crème Fraîche: 1/4 cup (57g) .

For the topping, if you’re feeling fancy:

Panko Breadcrumbs: 1/2 cup (50g) .
Melted Butter: 2 tablespoons (28g) .
Dried Thyme: Pinch.

Seasoning: The Secret Sauce (Not Literally)

A bit of garlic powder and paprika add a subtle warmth to the sauce. Honestly, a pinch of cayenne pepper wouldn't go amiss if you like a bit of a kick! For cheese substitutions, if Gruyere's not in the fridge, try Fontina or Jack.

Equipment: Keep It Simple, Stupid (KISS)!

Here's the kit you need:

Large pot: For cooking that macaroni.
Colander: For draining it. Obvs.
Large saucepan: For that glorious cheese sauce.
Whisk: Essential for a smooth sauce. No lumps allowed!
12-cup muffin tin: This is where the magic happens to get those cute individual mac and cheese servings. Think mac and cheese muffin tin joy!
Mixing bowls: You'll need at least 2 for the macaroni cheese cups .

Alternatives? Don't have a muffin tin? You could use ramekins. But honestly, a muffin tin makes them look so much better, perfect for mini mac and cheese bites .

It’s all about presentation, innit?

Cooking Up a Storm: Mac & Cheese Cups

Alright, right then, let's get this lark sorted. We're diving headfirst into mac and cheese cups . Get ready for tiny towers of cheesy goodness! This isn't your nan's mac and cheese.

We're talking individual portions, baked to perfection. Perfect for parties, sneaky snacks, or just upgrading your usual comfort food, innit?

Prep Steps: Get Your Ducks in a Row

The secret to stress free cooking? Mise en place , darling! Basically, get everything ready before you start. Chop your ingredients, measure your spices, and for goodness’ sake, grease that muffin tin .

Okay? No one wants mac and cheese cupcakes stuck to the pan. Honestly, it’s a nightmare. Remember, oven at 375° F ( 190° C) needs to be preheated before you begin.

This way, you're not scrambling later.

Time saver tip: Shred your cheese in advance. Buy pre-shredded if you must (no judgement!), but freshly grated melts better, you know?

step-by-step: Mac & Cheese Magic

Cook your 1 pound (450g) elbow macaroni until al dente. Not mushy! Al dente! Drain it well.
Melt 6 tablespoons (85g) unsalted butter in a saucepan. Whisk in 1/2 cup (60g) all-purpose flour and cook for 1- 2 minutes . Get that roux going, babe!
Gradually whisk in 3 cups (720ml) whole milk until smooth. Simmer it, stirring constantly.
Stir in 1/2 teaspoon salt , 1/4 teaspoon black pepper , 1/4 teaspoon garlic powder , and 1/4 teaspoon paprika .
Now, for the cheese! Add 3 cups (300g) shredded cheddar and 1 cup (100g) Gruyere . Stir until melty and gorgeous.
Stir in 1/4 cup (57g) sour cream or crème fraîche. Creamy dreams, honestly.
Add the macaroni to the cheese sauce. Combine well. Then spoon the mac and cheese into the prepared muffin tin. Don't overfill!
If you are using the topping: In a separate bowl mix 1/2 cup (50g) panko breadcrumbs, 2 tablespoons (28g) melted butter and a pinch of dried thyme
Top with remaining 1 cup (100g) shredded cheddar and then sprinkle with breadcrumbs mixture on top! Then bake for 25- 30 minutes , until golden and bubbly.

Pro Tips: Level Up Your Individual Mac and Cheese

Want that extra oomph ? Broil the tops for a minute at the end. Keep an eye on it though; nobody likes burnt cheese.

Common mistake: Overcooking the pasta. Avoid the mush! Make sure your macaroni is al dente.

make-ahead option: Assemble the macaroni cheese cups ahead of time and store them in the fridge. Add a few minutes to the baking time.

Perfect for kids party food recipes ! You could even freeze them, they make delicious mini mac and cheese bites .

Recipe Notes: Your Mac and Cheese Cups Journey

Okay, right then, let's get this lark sorted. So you are about to embark on this cheesy adventure! These mac and cheese cups are seriously easy, but a few notes will make them even better.

Honestly, I've made these a million times, and I still learn something new each time!

Serving Suggestions: Posh Nosh

Want to really impress? These aren't just your average comfort food recipes. Try plating a couple of macaroni cheese cups on a small plate with a sprig of parsley.

Seriously posh, right? A side of lightly dressed green salad cuts through the richness perfectly. For a right proper pairing, think crisp white wine.

Or, you know, lemonade if you're not feeling boozy. These baked mac and cheese delights can be a part of kids party food recipes too.

Storage Tips: Keep 'Em Cheesy

Right, leftover individual mac and cheese ! Simply pop any leftover mac and cheese cups into an airtight container. They'll keep in the fridge for up to 3 days.

To reheat, microwave them for a minute or so. If you're thinking longer term, you can freeze them. Wrap each cup individually in cling film, then put them in a freezer bag.

They'll be good for about a month. To reheat from frozen, let them thaw overnight in the fridge and then bake at 350° F ( 175° C) for about 15 minutes.

Just remember, the texture might change slightly after freezing. They still taste amazing though.

Variations: Get Creative!

Fancy mixing it up? For a dietary adaptation, you could easily make these gluten-free by using gluten-free pasta and flour.

Bam! gluten-free mac and cheese cupcakes . If it's autumn, stir in some roasted butternut squash for a seasonal twist. Oh my gosh, amazing! And for an another flavour use a bit of truffle oil.

Nutrition Basics: A Bit of Balance

Let's be real, these cheesy muffin recipes are a treat! But a rough guess is that each mac and cheese cup has about 350 calories.

It contains protein, fats, and carbs. The protein comes from the cheese and dairy, and it’s great for keeping you full.

They are full of calcium, thanks to all that lovely cheese. Remember, it's all about balance. Enjoy these little guys as part of a varied diet.

So, there you have it! A few notes to help you on your mac and cheese cups journey. Honestly, they're foolproof, so don't worry if things don't go exactly to plan the first time.

Just have fun and enjoy the process! I'm sure this will be one of the best party food ideas your friends have ever tasted.

Go on, give it a go and make some mini mac and cheese bites .

Delicious Individual Mac and Cheese Secret Family Recipe

Frequently Asked Questions

Can I make these mac and cheese cups ahead of time? I'm proper knackered during the week!

Absolutely! You can prepare the mac and cheese mixture and fill the muffin tins a day in advance. Cover them tightly with cling film and store them in the fridge. When you're ready to bake, just pop them in the oven as directed, adding a few extra minutes to the baking time if they're going in cold.

It's like having a cheeky ready meal, but way better!

What's the best way to store leftover mac and cheese cups? They're so moreish, but I can't eat them all at once!

Store leftover mac and cheese cups in an airtight container in the fridge for up to 3-4 days. Reheat them in the oven at a low temperature (around 300°F or 150°C) until warmed through. You can also microwave them, but they might not be as crispy. A little tip?

Add a splash of milk when reheating to keep them nice and creamy!

Can I freeze these mac and cheese cups? I'm all about batch cooking!

You certainly can! For best results, freeze the mac and cheese cups after they've been baked and cooled completely. Wrap each cup individually in cling film, then place them in a freezer bag or container. They can be stored in the freezer for up to 2-3 months.

When you're ready to eat them, thaw them overnight in the fridge and reheat as usual. Think of it as a delicious little investment for future you!

I'm trying to be a bit healthier. Any tips for making these mac and cheese cups a little less naughty?

No worries, mate! You can lighten them up by using whole wheat pasta, which adds fibre. Using 2% milk or even a mixture of milk and cauliflower puree in the cheese sauce cuts down on fat without sacrificing too much creaminess.

You could also sneak in some finely chopped vegetables like broccoli or spinach into the mac and cheese mixture. Swap half the cheddar for a lighter cheese like Monterey Jack and you're golden!

My kids are fussy eaters! What kind of cheese works best in these mac and cheese cups to make them irresistible?

Ah, the eternal struggle! For fussy eaters, a mild cheddar is always a safe bet. You can also try mixing in a little bit of mozzarella or even cream cheese for extra creaminess. Consider adding a "secret" ingredient like a spoonful of pureed butternut squash to the cheese sauce - it adds sweetness and creaminess and they'll never know it's there!

Alternatively, make a small batch of mac and cheese cups using orange cheddar cheese to make it a bit more fun and silly!

I want to spice up my mac and cheese cups. What are some easy variations I can try to make them a bit more "rock and roll"?

Right on! For a bit of a kick, add a pinch of cayenne pepper or a dash of your favourite hot sauce to the cheese sauce. Stir in some cooked and crumbled chorizo for a smoky, spicy flavour. Or, for a more sophisticated twist, add some truffle oil or truffle salt to the mac and cheese mixture.

You could even top them with some crispy fried onions or a sprinkle of smoked paprika for extra flavour and texture. Get creative, you cheeky devil!