Tiny Mac and Cheese

🥳🧀 Tiny Mac and Cheese cups are the ultimate mini comfort food! Creamy, cheesy, and topped with crispy panko, these bite-sized treats are perfect for parties, snacks, or family dinners. Ready in just 35 minutes!

Makes: 12 mini mac and cheese cups

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

• For the Mac and Cheese:
  • 1 ½ cups (150g) elbow macaroni (or small pasta like ditalini)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup (240ml) whole milk, warmed
  • 1 cup (100g) shredded sharp cheddar cheese
  • ½ cup (50g) shredded mozzarella or Gruyère cheese
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder (optional)
  • ¼ tsp mustard powder (optional, for extra flavor)
• For the Topping:
  • ½ cup (50g) panko breadcrumbs
  • 1 tbsp unsalted butter, melted
  • 2 tbsp grated Parmesan cheese
  • Optional: 1 tbsp chopped fresh parsley or chives for garnish

Instructions

1. Cook the Pasta:
   • Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with silicone liners.
   • Cook macaroni in a pot of salted boiling water until just al dente (about 1 minute less than package instructions). Drain and set aside.
2. Make the Cheese Sauce:
   • In a medium saucepan, melt 2 tbsp butter over medium heat. Stir in flour and cook, whisking, for 1-2 minutes to form a roux.
   • Gradually whisk in warm milk until smooth. Cook, stirring constantly, until thickened, about 2-3 minutes.
   • Remove from heat and stir in cheddar, mozzarella, salt, pepper, garlic powder, and mustard powder (if using). Mix until cheese is melted and sauce is smooth.
   • Add cooked macaroni to the sauce and stir to coat evenly.
3. Assemble the Mini Cups:
   • Spoon the mac and cheese mixture into the muffin tin, filling each cup to the top and pressing lightly to pack.
4. Add the Topping:
   • In a small bowl, mix panko, melted butter, and Parmesan. Sprinkle evenly over each mac and cheese cup.
5. Bake:
   • Bake for 15-18 minutes, or until the tops are golden and crispy. Let cool in the tin for 5 minutes before removing.
6. Serve:
   • Gently remove cups from the tin using a spoon or knife. Garnish with parsley or chives if desired.
   • Serve warm as an appetizer, side, or snack. Pair with a dipping sauce like marinara or hot sauce for extra fun.

Tips:

• Cheese variations: Swap cheddar for Gouda, pepper jack, or a mix for different flavors.
• Add-ins: Mix in ¼ cup cooked bacon bits, diced jalapeños, or broccoli florets for variety.
• Make ahead: Assemble cups and refrigerate (unbaked) for up to 1 day. Bake when ready, adding 2-3 minutes to the baking time.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes.
• Freezing: Freeze baked cups in a single layer, then transfer to a freezer bag for up to 2 months. Reheat at 375°F (190°C) for 10-12 minutes.