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Baked Mac and Cheese Cupcake in a Muffin Tin.

Mac and Cheese Cupcakes

Mac and Cheese Cupcakes are an over-the-top crispy, crunchy treat. Scoop your favorite mac and cheese into muffin cups, top with bread crumbs, and bake until golden brown.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 2 cups elbow pasta*
  • 2 tablespoons unsalted butter*
  • 2 tablespoons flour*
  • 1 cup whole milk*
  • 8 ounces (2 cups) grated sharp Cheddar cheese*
  • 1 large egg* beaten
  • 2 tablespoons breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons melted unsalted butter

Instructions

  1. Preheat oven to 425 degrees F. Grease 12 standard muffin cups with nonstick cooking spray. Set aside.
  2. Bring a large pot of water to a boil. Salt generously. Cook pasta according to package instructions. Drain well.

  3. While the pasta cooks, prepare the sauce. Melt butter in a large saucepan over medium heat. Add flour. Cook, whisking constantly, until lightly brown, about 1 minute. Slowly add milk in a slow and steady stream. Bring to a boil. Cook until thick, about two minutes. Reduce heat to low. Add cheese, one handful at a time, stirring gently. Allow cheese to melt between each addition. Remove from heat. Add drained pasta. Stir to combine. Add egg. Stir until combined.

  4. Spoon mac and cheese into prepared muffin cups. In a small bowl, stir together bread crumbs, Parmesan cheese, and melted butter. Divide evenly over each muffin cup.
  5. Bake until golden brown, about 20 minutes.
  6. Store leftovers wrapped in the refrigerator for up to three days. Reheat, covered, on low power in the microwave or place the mac and cheese cups in a small baking pan. Add one tablespoon water to the pan. Cover the pan tightly with foil. Heat in a preheated 350 degree oven until warm, about 15 minutes.

Recipe Notes

*Or replace with 1 batch 4 Ingredient Instant Pot Mac and Cheese