Muffin-Tin Mac and Cheese Cups

Whether you like stovetop boxed versions that remind you of childhood or gooey baked renditions loaded up with add-ins, macaroni and cheese is one of those classic American dishes that is the perfect balance of comforting and delicious. One fun way to eat mac and cheese is to change how it’s served. For this version, I scoop the cheesy noodles into muffin tins and bake it, which transforms them into single servings that are both adorable and easy to serve. Don’t be surprised if you find little hands grabbing them — they’re a hit with kids and work well as a great family dinner, a grab-and-go lunch or snack, or a fun potluck or birthday party dish. 

Mac and cheese cups are individual portions of macaroni and cheese that are baked in a muffin tin. The addition of an egg holds the mixture together as it bakes so that it comes out of the muffin tin in one piece.

You can have fun with additions and toppings. I like adding cooked bacon to the mix, but you can stir in one-half cup of crumbled sausage, diced ham, or veggies like frozen peas or diced broccoli. After flipping the cups out of the muffin tin, sprinkle with chopped chives or scallions for a little something extra.

I don’t recommend freezing the fully baked mac and cheese cups, as most of the sauce will absorb into the macaroni and they’ll reheat up dry and not saucy. If you want to break up the prep, you can make the cheese sauce, breadcrumb topping, and cook the macaroni up to two days in advance and refrigerate them in separate containers. When you’re ready, reheat the sauce, mix in the macaroni, top with the breadcrumbs, and bake for freshly baked mac and cheese cups.

• Use macaroni, not larger shaped pastas. Because you will be scooping it into the muffin tin, stick with macaroni, whose shape fits well inside the tin.
• Cook the macaroni until a little less than al dente. Because the macaroni will continue cooking in the oven, you want to undercook it so that it doesn’t overcook and become mushy. 
• Don’t worry if the mac and cheese mixture seems soupy. As long as you grease the muffin tin well (and don’t line it with paper liners), each cup will set up as it bakes. 
• Allow the cups to cool first before removing from the muffin tin. Because there’s so much sauce in the mac and cheese cups, let them cool for five to 10 minutes first to allow them to set up, then run a thin knife around each one to loosen. Invert a baking sheet over the tin, then flip both over in one motion; the cups should slide right out, you just need to flip them back over. This keeps the cups whole and intact, and reduces breakage.