Easy Mac and Cheese Cups

baked mac and cheese cups in a metal muffin pan.

These Mac and Cheese Cups are golden and crispy, handheld, individual servings of macaroni and cheese bites baked in a muffin tin. They are the ultimate cheesy appetizer or kid-friendly snack!

Course Appetizers and Snacks

Cuisine American

Keyword Leftover Mac and Cheese Cups, leftover mac and cheese idea, pasta cupacke, recipe with leftover macaroni and cheese

Prep Time 5

Cook Time 25

Total Time 30

Servings Cups

Calories 469kcal

Author Maria Doss

Equipment

Muffin pan

Ingredients

3 cups leftover Mac and Cheese cooled to room temperature
1 egg lightly beaten
½ cup shredded cheddar cheese refer notes for more options

Topping

2 ½ tablespoons panko bread crumbs
½ tablespoon melted butter
1 pinch paprika

Instructions

Preheat oven to 425° F. Spray a 6-cup muffin pan with a generous coating of cooking spray.
Add mac and cheese, beaten egg and cheese into a medium bowl and mix well, until thoroughly combined.
Spoon the mixture into the greased muffin pan, press it down gently, and sprinkle the prepared topping on top.
To make the topping, mix the panko, melted butter, and paprika in a small bowl.
Bake for 20-25 minutes, until the top is deep golden in color.
Allow the muffins to cool for 5 to 10 minutes, then run a butter knife around the edges to loosen them before gently lifting them out of the pan.

Notes

Grease the muffin pan generously, as these bites tend to stick. A good coating will ensure they release easily once baked.

For best results, use room temperature pasta. Cold macaroni can be too stiff and difficult to incorporate with the other ingredients.

If you're using paper liners, allow the muffins to cool completely, then gently peel away the paper to release them.

Nutrition