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.
Servings: 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 6/400oF/200oC/180oC 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.