Tini Mac and Cheese Recipe

These mini mac and cheese cups are creamy, cheesy, and baked in a muffin tin for the perfect bite-sized appetizer. They’re great for parties, holidays, or whenever you want comfort food in a fun mini version.

Why Make This Recipe

They’re easy to make, portion-sized, and always a crowd favorite. You get a creamy mac and cheese center with a crispy topping — and they’re simple to reheat too.

How To Make Mini Mac and Cheese Cups

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

Directions:

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

Prep Time And Nutrition Facts

This recipe takes about 15 minutes to prep and 25 minutes to cook, so around 40 minutes total. It makes 12 cups, and each cup is about 215 calories (depending on exact cheese amounts).

How To Serve Mini Mac and Cheese Cups

Serve warm as an appetizer. They’re great with a little hot sauce, ranch, or ketchup on the side.

How To Store Mini Mac and Cheese Cups

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.

Tips To Make Mini Mac and Cheese Cups

• Don’t overcook the pasta — it finishes cooking in the oven.
• Use freshly grated cheese for a smoother sauce.
• Let them cool 5 minutes before removing so they hold their shape.

Health And Benefits Of This Recipe

These are a comfort-food treat, but they’re portion-controlled and have protein and calcium from the cheese. You can lighten them by using reduced-fat milk or less cheese.

Variation (If Any)

• Add cooked bacon bits or diced ham.
• Swap Gruyère for mozzarella, Monterey Jack, or smoked gouda.
• Gluten-free: use GF pasta + GF flour + GF breadcrumbs.

FAQs

1. Can I make these ahead of time? Yes — bake, cool, refrigerate, then reheat before serving.
2. How do I stop them from sticking? Grease the muffin tin well, and let them cool before removing.
3. Can I freeze them? Yes, freeze up to 2 months. Reheat in the oven for best texture.
4. What if I don’t have Gruyère? Use mozzarella, Monterey Jack, or more cheddar.
5. Why are my cups falling apart? They need to cool a few minutes so they set.
6. Can I use mini muffin tins? Yes — bake about 8–10 minutes and you’ll get more servings.
7. Can I add vegetables? Yes — try cooked broccoli, spinach, or caramelized onions.

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

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.