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Mini Mac and Cheese Cups

These mini mac and cheese cups are creamy, cheesy, and baked in a muffin tin for the perfect bite-sized appetizer. Great for parties or whenever you want comfort food in a fun mini version.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Appetizer, Comfort Food
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

For the base
  • 8 oz elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk (warmed)
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1/4 tsp mustard powder
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the topping
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp parsley, chopped
  • 1/4 cup Parmesan cheese

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
  2. Cook pasta until just under al dente (about 5–6 minutes), then drain.
  3. In a saucepan, melt butter, whisk in flour for 1 minute, then slowly whisk in warmed milk until thick.
  4. Turn off heat and stir in most of the cheddar + Gruyère, plus mustard powder, garlic powder, salt, pepper, and cayenne (if using).
Filling
  1. Mix pasta into the cheese sauce.
  2. Spoon into muffin cups, filling to the top.
  3. Sprinkle the remaining cheese over each cup.
Topping and Baking
  1. Mix panko, melted butter, parsley, and Parmesan.
  2. Sprinkle on top and gently press.
  3. Bake for 12–15 minutes until golden.
  4. Cool for 5 minutes, then lift out.

Notes

Serve warm as an appetizer. Best with hot sauce, ranch, or ketchup on the side. Store in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350°F for 5–7 minutes to keep them crisp.