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

For the full list of ingredients and measurements, scroll to the recipe card below.

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 cheddar 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

Start by preheating the oven to 200^oC then lining a 12-count muffin tin with cupcake cases.

Cook the pasta

Bring a large pot of water to a boil then add the pasta and cook for the lowest time on the packaging. Strain the pasta then rinse with cold water to stop the cooking process and set aside.

Start the cheese sauce

Melt the butter in a medium - large sized saucepan on a medium heat then add the spring onions and cook for 2 minutes. Add the milk and cornflour (cornstarch) to a jug and combine until the cornflour dissolves then pour into the saucepan with the melted butter.

Add the cheese and season

Cook while stirring until the sauce thickens then add the cheddar cheese and mix until the cheese melts. Stir in the salt, black pepper and paprika then remove from the heat.

Combine the cheese sauce and pasta

Add the pasta to the cheese sauce and combine well ensuring all the pasta is coated in the sauce.

Transfer the macaroni cheese to cases and add topping

Spoon the mixture evenly between the 12 cupcake cases then sprinkle on the cheese followed by the breadcrumbs.

Bake

Bake in the oven for 25 minutes until golden brown. Allow to cool for 5 minutes then garnish with chopped spring onions and chives and serve.

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.

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.

Nutrition

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Macaroni Cheese Cups

These mac and cheese cups are made in cupcake cases so they are portioned out perfectly. They are cheesy and delicious with a crispy topping and great to serve as a party food.

Prep Time15

Cook Time34

Total Time49

Yield: 12 servings

Calories: 153kcal

Ingredients

For the Macaroni Cheese

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

For the Topping

40g medium cheddar cheese grated
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 then garnish with spring onions and chives.