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.
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.
Assemble & Bake
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.
StoreStore leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to warm.FreezeTo 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.