Mac and Cheese Cups

All the creamy, cheesy comfort of classic mac and cheese, baked into individual portable cups that are perfect for lunchboxes or little hands. These hold their shape once cooled, making them an easy grab-and-go favorite.

By YumYum Editorial · Kid-Friendly

Prep: 15 min · Cook: 18 min · Total: 33 min · Serves 12

Ingredients

• 2 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 large egg, beaten
• to taste Cooking spray, for the muffin tin

Instructions

1. Preheat oven to 375°F and generously coat a 12-cup muffin tin with cooking spray.
2. Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside.
3. In a saucepan, melt butter over medium heat, whisk in flour, and cook for 1 minute to form a roux.
4. Gradually whisk in the milk and cook for 2-3 minutes until thickened, then stir in cheddar cheese, salt, and garlic powder until smooth.
5. Remove from heat, let cool slightly, then stir in the beaten egg along with the cooked macaroni until fully combined.
6. Spoon the mixture evenly into the muffin cups, pressing down gently to pack each one.
7. Bake for 15-18 minutes, until the tops are golden and set.
8. Let cool in the tin for 5 minutes before running a knife around the edges and removing.