• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Best Kitchen Gifts
    • Baby Registry List
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Cooking)
    • Food Photography Essentials
  • Instagram
JoyFoodSunshine
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Laura
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Never Miss a Recipe

  • ×

    Home » Baked Mac & Cheese Cups

    Baked Mac & Cheese Cups

    Published: Oct 19, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    These baked mac and cheese cups are fun, individual servings of mac and cheese perfect for entertaining. Cheesy homemade mac and cheese is topped with a crispy topping and baked in a muffin tin.

    Baked Mac & Cheese Cups topped with crumbled bacon and parsley

    With 6 kids, you can imagine we eat a lot of mac and cheese around here (a lot of mac & cheese). These baked mac and cheese cups are a fun dish to serve to a crowd.

    We have our favorite recipe for 15-minute homemade mac and cheese that we make all the time to replace boxed varieties.

    And of course, our classic baked mac and cheese, which I adapted to make these mac and cheese cups.

    They are creamy, cheesy, moist and still hold up well after baking. The crunchy breadcrumb & cheese topping make them extra delicious.

    a Baked Mac & Cheese Cup on a plate with a bite taken out of it.

    Mac and Cheese Muffins: Ingredients & Substitutions

    ingredients in this Baked Mac & Cheese Cups recipe
    • Elbow macaroni. To make sure this recipe sticks together, I don't recommend substituting a different pasta shape. You can use gluten-free macaroni to make this recipe gluten-free. 
    • Salted butter. Unsalted butter is a good substitute.
    • All-purpose flour. Corn starch and all-purpose gluten-free flour both are good substitutes.
    • Whole milk/half and half. this recipe calls for a total of 1 cup of liquid dairy. You can replace either whole milk or half and half with heavy cream or 2% milk.
    • Sour cream. I recommend full-fat sour cream. Full-fat Greek yogurt is a great substitute.
    • Cheddar cheese. The quality of the cheese that you use in this recipe really matters. I recommend a high-quality medium to sharp cheddar cheese for the best flavor. I often use half sharp cheddar, half shredded gouda and it's so, so good.
    • Panko breadcrumbs. Any breadcrumbs work in this recipe, I like the crunchy texture of panko. I explain how to make your own in the recipe card.
    two Baked Mac & Cheese Cups stacked on top of each other.

    How to Make Mac and Cheese Cups

    Let's walk through this recipe step-by-step, and don't forget to watch the video!

    Begin by preheating the oven and generously buttering a standard 12-cup muffin tin.

    Cook the macaroni

    Then, cook the elbow macaroni according to package instructions in salted water. Once it's finished cooking, drain and set aside but do not rinse.

    two photos showing how to cook macaroni to make Baked Mac & Cheese Cups

    Make the topping

    While the noodles are cooking, make the topping by combining breadcrumbs, sea salt and cheese in a small bowl, set aside.

    two photos showing how to make the topping for this Mac & Cheese Cups recipe

    Make the cheese sauce:

    Also while the noodles are cooking, start making the cheese sauce. Begin by melting the butter in a saucepan over medium heat.

    Then, whisk in the flour and sea salt and cook for 1 minute until mixture is slightly brown.

    two photos showing how to make backed mac and cheese cups

    Next, add the milk and half and half and whisk until the mixture is smooth.

    two photos showing how to make backed mac and cheese cups

    Then whisk in the sour cream.

    two photos showing how to make backed mac and cheese cups

    Cook the mixture on medium-high heat until it is thickened (about 3-5 minutes), whisking constantly. Do not let it boil.

    Once the mixture is thick (sticks to the back of the spatula), reduce the heat to low and add cheese. Whisk until cheese is melted and mixture is smooth.

    two photos showing how to make backed mac and cheese cups

    Assembling the mac and cheese cups

    Next, add the cooked & drained pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.

    two photos showing how to make backed mac and cheese cups

    Generously grease a standard muffin tin with butter (preferred) or cooking spray. You can use a silicone muffin tin, however the sides of the mac and cheese cups won't get as brown and crispy but they will still hold up well when removed.

    Then, use a ¼ cup measuring cup to portion out the mac and cheese into each well of the prepared muffin tin and sprinkle the topping over the mixture in the wells.

    two photos showing how to make backed mac and cheese cups

    Bake for 20 minutes until the top is set and the filling is bubbling.

    Then, remove the baked mac and cheese cups from the oven and let them cool in the muffin tin for 5 to 10 minutes. Use a spoon to release the sides and carefully lift them out of the muffin tin.

    two photos showing how to make backed mac and cheese cups

    Serve

    Serve warm with your favorite main dishes. Here are some suggestions:

    • We always serve a veggie on the side (check out all of our vegetable recipes), usually roasted broccoli or a kale salad for a balanced meal.
    • Enjoy it with these homemade chicken nuggets  or the best meatloaf!
    • It's also a great Thanksgiving side dish - check out my list of our favorite Thanksgiving Recipes.
    a mac and cheese cup after baking

    Store

    Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to warm.

    Freeze

    To freeze these baked mac and cheese cups, let them cool completely. Then arrange them in an even layer on a baking sheet (preferably lined with a silicone baking mat) and put them in the freezer until hardened.

    Then, transfer them to an airtight container and freeze for up to 2 months. Thaw in the refrigerator or by warming gently in the microwave or oven.

    a Baked Mac & Cheese Cup topped with bacon and parsley on a plate

    Recipe FAQs

    Can I double this recipe?

    Yes, you can double the recipe and it will make 24 mac and cheese muffins.

    What cheese is best in mac and cheese?

    We prefer sharp cheddar and gouda.

    How do you keep mac and cheese creamy?

    I worked hard to create this recipe to be moist and creamy while still holding together when baked as muffins.

    baked mac and cheese cup topped with bacon and parsley with a bite taken out of it

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Mac and Cheese Cups

    Laura
    These baked mac and cheese cups are fun, individual servings of mac and cheese perfect for entertaining. Homemade mac and cheese is topped with a crispy topping and baked in a muffin tin.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 20 mins
    Cooling 10 mins
    Total Time 50 mins
    Course Appetizer, Main Course, Side Dish
    Cuisine American
    Servings 12 Muffins
    Calories 202 kcal

    Equipment

    • 5 Quart Sauce Pan
    • measuring spoons
    • measuring cups
    • whisk
    • spatula
    • standard muffin pan

    Ingredients
     
     

    • 8 oz elbow macaroni uncooked

    Cheese Sauce:

    • 2 TBS salted butter
    • 2 TBS all-purpose flour
    • ¼ tsp sea salt
    • ½ cup whole milk
    • ½ cup half and half
    • ¼ cup sour cream or Greek yogurt
    • 1 ½ cups shredded cheddar cheese

    Topping:

    • ½ cup shredded cheddar cheese
    • ¼ cup panko breadcrumbs
    • Pinch sea salt
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 375 degrees F. Generously butter or grease a standard muffin tin (or use a silicone muffin tin).
    • Cook the elbow macaroni according to package instructions in salted water. Once it's finished cooking, drain and set aside but do not rinse.

    Make the Topping:

    • Combine breadcrumbs, sea salt and cheese in a small bowl, set aside.

    Make the cheese sauce:

    • In a large saucepan over medium heat, melt the butter.
    • Whisk in the flour and sea salt.
    • Cook for 1 minute until mixture is slightly brown.
    • Add milk and half and half and whisk until the mixture is smooth.
    • Add sour cream (or Greek yogurt) and whisk until smooth.
    • Cook on medium-high heat until the mixture is thickened (about 3-5 minutes), whisking constantly. Do not let it boil.
    • Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth.

    Putting it together:

    • Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
    • Use ¼ cup measuring cup to portion out the mac and cheese into each well of the muffin tin.
    • Sprinkle topping over the mixture.
    • Bake for 18-20 minutes until the top is set and the filling is bubbling.
    • Remove the baked mac and cheese cups from the oven and let them cool in the muffin tin for 5 to 10 minutes. Use a spoon to release the sides and carefully lift them out of the muffin tin.

    Video

    Notes

    Ingredient Substitutions
    • Elbow macaroni. To make sure this recipe sticks together, I don't recommend substituting a different pasta shape. You can use gluten-free macaroni to make this recipe gluten-free. 
    • Salted butter. Unsalted butter is a good substitute.
    • All-purpose flour. Corn starch and all-purpose gluten-free flour both are good substitutes.
    • Whole milk/half and half. this recipe calls for a total of 1 cup of liquid dairy. You can replace either whole milk or half and half with heavy cream or 2% milk.
    • Sour cream. I recommend full-fat sour cream. Full-fat Greek yogurt is a great substitute.
    • Cheddar cheese. The quality of the cheese that you use in this recipe really matters. I recommend a high-quality medium to sharp cheddar cheese for the best flavor. I often use half sharp cheddar, half shredded gouda and it's so, so good.
    • Panko breadcrumbs. Any breadcrumbs work in this recipe, I like the crunchy texture of panko. I explain how to make your own in the recipe card.
    Store
    Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to warm.
    Freeze
    To freeze these baked mac and cheese cups, let them cool completely. Then arrange them in an even layer on a baking sheet (preferably lined with a silicone baking mat) and put them in the freezer until hardened. Then, transfer them to an airtight container and freeze for up to 2 months. Thaw in the refrigerator or by warming gently in the microwave or oven.

    Nutrition

    Serving: 1muffinCalories: 202kcalCarbohydrates: 18gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 208mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 329IUVitamin C: 1mgCalcium: 168mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Homemade Breadsticks Recipe
    Caramel Brownies »

    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search

    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

    Click here to read more >>

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Most Popular Recipes

    • The Best Chocolate Chip Cookie Recipe Ever
    • Best Cinnamon Rolls Recipe (Better than Cinnabon)
    • Easy Homemade Pizza Dough Recipe
    • Easy Dutch Oven No Knead Bread
    • Easy Homemade Pizza Sauce Recipe (5- Minutes)
    • Asian Chicken Lettuce Wraps
      Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

    Trending now

    • Blueberry Baked Oatmeal Recipe
    • Healthy Pineapple Carrot Cake
    • The Best Banana Cake Recipe
    • Egg Casserole (Egg Bake)
    • Baked French Toast Casserole
    • Best Carrot Cake Recipe
      Best Carrot Cake Recipe

    Footer

    ↑ back to top

    Joy Food Sunshine Logo
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Never Miss a Recipe

    0 shares