Mini Macaroni And Cheese Cups Recipes

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MAC AND CHEESE BITES



Mac and Cheese Bites image

These mini Mac and Cheese Cups are a fun hors d'ouerve for parties, and they're easy to make using a mini muffin pan.

Provided by Joanne Ozug

Categories     Appetizer

Time 35m

Number Of Ingredients 8

8 oz elbow macaroni
2 tbsp salted butter
1/4 tsp paprika ((use smoked paprika if you have it))
2 tbsp flour
1/2 cup whole milk
8 oz sharp cheddar cheese (grated)
chopped chives or scallions (for garnish)
butter (for greasing the pan)

Steps:

  • Grease a nonstick mini muffin pan very well with butter or nonstick cooking spray. Preheat the oven to 400 degrees F.
  • Bring a pot of salted water to a boil over high heat, then cook the pasta for 2 minutes less than the package says. My elbow macaroni said to cook for 7 minutes, so I drained it after 5.
  • After you've cooked and drained the pasta, return the empty pasta pot to the heat and turn the heat down to medium. Melt the butter and add the paprika. Add the flour and stir the mixture around for 2 minutes. While whisking, add the milk. The mixture will be very thick, but that's intentional. Just make sure you have stirred out any lumps. Remove the pot from the heat and add the cheeses and drained pasta, stirring it all together until the cheese and sauce are well distributed.
  • Portion your mac and cheese into the muffin cups, either with a spoon or a 3-tbsp cookie scoop. Pack the mac and cheese into the muffin cups with your fingers really well. If you don't pack the mac and cheese down, they won't hold their shape when you take them out after baking, and you don't want them to fall apart.
  • Bake the mac and cheese cups for 15 minutes, until bubbling and gooey. Remove them to a wire rack to cool for at least 10 minutes, then carefully run a plastic knife or toothpick (assuming you need to not destroy the nonstick coating on your pan) around the edges to loosen. Remove the mac and cheese cups from the pan and garnish with chopped chives or scallion greens. Enjoy!

Nutrition Facts : Calories 87 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 64 mg, Sugar 1 g, ServingSize 1 serving

MINI MAC & CHEESE BITES



Mini Mac & Cheese Bites image

Young relatives were coming for a Christmas party, so I wanted something fun for them to eat. Instead, the adults devoured my mini mac and cheese. -Kate Mainiero, Elizaville, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 dozen.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
1 cup seasoned bread crumbs, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1-3/4 cups 2% milk
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Swiss cheese
3/4 cup biscuit/baking mix
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.

Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 162mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

EASY MAC AND CHEESE MUFFINS



Easy Mac and Cheese Muffins image

This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!

Provided by joplin_7_7_7

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 55m

Yield 12

Number Of Ingredients 9

2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 ½ cups shredded sharp Cheddar cheese
1 ½ cups shredded mozzarella cheese
½ cup seasoned dry bread crumbs
2 teaspoons olive oil
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
  • Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
  • Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 18 g, Cholesterol 43.6 mg, Fat 10 g, Fiber 0.8 g, Protein 11.1 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 2 g

MAC AND CHEESE CUPS



Mac and Cheese Cups image

Macaroni and cheese baked to perfection in muffin tins! Great for holidays and lunch boxes - it's portable and makes for easy serving!

Provided by Chungah Rhee

Categories     christmas

Yield 12 servings

Number Of Ingredients 12

2 cups elbows pasta
2 tablespoons Panko
2 tablespoons freshly grated Parmesan
1 1/2 teaspoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded sharp cheddar cheese
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the topping, combine Panko, Parmesan and olive oil; set aside. Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat. Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste. Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown. Serve immediately, garnished with chives, if desired.

MAC AND CHEESE CUPS



Mac and Cheese Cups image

I started making these for a close friend's daughter when she started eating solid food. She loves mac and cheese and could hold these in her tiny hands to feed herself. Now the adults like them more than the kids! They're always requested at potlucks. -Karen Lambert, Weaverville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 24 servings

Number Of Ingredients 8

1 pound uncooked elbow macaroni
3 cups sharp cheddar cheese, finely shredded
5 tablespoons butter, softened
3 large eggs
1 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions, drain. Transfer to a large bowl. Stir in cheese and butter until melted., In another bowl, whisk the eggs, cream, sour cream, salt and pepper until blended. Add to macaroni mixture; stir until well blended. Spoon macaroni into 24 well-greased muffin cups. Bake until golden brown, 25-30 minutes.

Nutrition Facts : Calories 178 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 226mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

MINI MAC AND CHEESE



Mini Mac and Cheese image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 24 servings

Number Of Ingredients 12

1 pound elbow macaroni
4 tablespoons (1/4 cup) butter, divided
1/3 cup all-purpose flour
4 cups milk
1 tablespoon Dijon mustard
8 ounces fontina cheese, shredded
6 ounces Gruyere cheese, shredded
8 ounces white Cheddar, shredded
Salt and freshly cracked black pepper
2 cups panko bread crumbs
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh parsley leaves

Steps:

  • Preheat the oven to 350 degrees F. Butter 2 dozen (1/2 cup) ramekins or a 9 by 13-inch casserole dish.
  • Cook the elbow macaroni in a large pot of salted boiling water over medium heat for about 6 minutes or until very al dente. Drain and return to the pot.
  • While the macaroni is cooking, melt the butter in a large saucepan over low heat. Remove 1/2 of the melted butter and reserve it for the topping. Add the flour to the saucepan and cook whisking constantly. When the flour is golden brown slowly whisk in the milk until smooth. Bring to a simmer and cook until thickened. Stir in the mustard, fontina, Gruyere, and Cheddar cheeses until just melted. Stir into the cooked pasta, coating it completely, and season with salt and pepper, to taste. Divide the mixture between the buttered ramekins.
  • In a medium bowl combine the panko with the grated Asiago and salt and pepper, to taste. Add the reserved melted butter and mix to combine.
  • Top each ramekin with the bread crumb mixture. Bake in the oven until golden brown on top and the cheese is bubbling, about 15 to 20 minutes. Top with fresh chopped parsley before serving.

MINI MAC & CHEESE MEATBALL CUPS



Mini Mac & Cheese Meatball Cups image

Enjoy our recipe for Mini Mac and Cheese Meatball Cups. This special recipe is great for parties and big get-together.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 6 servings, 2 mac and cheese cups each

Number Of Ingredients 6

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 cup KRAFT Shredded Mozzarella Cheese, divided
1 egg, beaten
2 Tbsp. KRAFT Grated Parmesan Cheese
12 frozen fully cooked turkey meatballs (1/2 oz. each)
1 cup CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Heat oven to 400ºF.
  • Prepare Dinner as directed on package, using the Light Prep directions. Remove from heat. Add 1/2 cup mozzarella; stir until melted. Stir in egg.
  • Sprinkle 1/2 tsp. Parmesan into each of 12 muffin pan cups sprayed with cooking spray. Fill with Dinner mixture; press 1 meatball into Dinner mixture in each cup.
  • Bake 15 min. or until meatballs are heated through (165ºF). Top with remaining mozzarella; bake 3 min. or until melted. Let stand 5 min. Meanwhile, heat pasta sauce.
  • Serve mac and cheese cups topped with sauce.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g

THREE-CHEESE MINI MACARONI AND CHEESES



Three-Cheese Mini Macaroni and Cheeses image

Make and share this Three-Cheese Mini Macaroni and Cheeses recipe from Food.com.

Provided by KathyP53

Categories     Cheese

Time 45m

Yield 48 macs

Number Of Ingredients 9

1/2 lb elbow macaroni
1 1/2 tablespoons unsalted butter (plus more for brushing)
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon paprika

Steps:

  • Preheat oven to 425 degrees.
  • In a large saucepan of boiling, salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off excess water.
  • Brush four 12 cup, non-stick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
  • In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
  • Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
  • Bake the mini macs in the upper and middle thirds of the oven for 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mimi macs, transferring to a platter and serve.
  • Can be prepared ahead up to baking. Refrigerate overnight, then bake as above.

MINI MAC 'N CHEESE MUFFINS RECIPE - (4/5)



Mini Mac 'n Cheese Muffins Recipe - (4/5) image

Provided by Pattywak

Number Of Ingredients 12

1 1/2 cups Ritz crackers, crushed (I used one whole sleeve and used my food processor to crush the crackers)
2 cups white cheddar cheese, grated and divided
4 tablespoons unsalted butter, melted
4 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)
1 (5.2-ounce) container of Boursin Garlic and Herb cheese
2 tablespoons unsalted butter, cold
2 large eggs
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt
Pinch red pepper flakes
Parsley, for garnish

Steps:

  • Preheat the oven to 350°F. Generously spray 8 cups of your muffin pan with cooking spray. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand. Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup. In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well. In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well. Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth. Place about 2 to 3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni-I did. Save this and bake it separately, if desired.) Top each muffin cup with the remaining white cheddar. Bake the mac and cheese pies until lightly golden on top, about 20 to 25 minutes. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.

MACARONI & CHEESE CUPS



Macaroni & Cheese Cups image

If you've got a package of KRAFT Macaroni & Cheese Dinner, an egg and a muffin tin, you've got what it takes to make these awesome mac and cheese cups!

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 2

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 egg, beaten

Steps:

  • Heat oven to 400ºF.
  • Prepare Dinner as directed on package. Add egg; mix well.
  • Spoon into 12 paper-lined muffin cups.
  • Bake 15 min. Let stand 5 min. before serving.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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