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Tini Mac and Cheese

Creamy bite-sized mac and cheese cups with crispy golden edges, perfect for parties and meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Appetizer, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni (8 oz)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • ½ cup mozzarella or Gruyère cheese, grated
  • ½ tsp mustard powder
  • ¼ tsp garlic powder
  • to taste Salt and black pepper
  • ½ cup panko breadcrumbs
  • 2 tbsp melted butter (for topping)
  • 2 tbsp grated Parmesan cheese

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin.
  2. Boil macaroni in salted water until 2 minutes under al dente. Drain without rinsing.
Cooking
  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden.
  2. Slowly whisk in milk and cream. Cook until thick and smooth.
  3. Remove from heat. Stir in cheddar, mozzarella, mustard powder, garlic powder, salt, and pepper until creamy.
  4. Fold pasta into cheese sauce until evenly coated.
  5. Divide mixture into muffin cups without pressing tightly.
  6. Mix breadcrumbs, melted butter, and Parmesan. Sprinkle over each cup.
  7. Bake 15–18 minutes until tops are golden and edges slightly crisp.
  8. Rest 5 minutes before gently removing.

Notes

Serve with garlic broccoli stir fry, a salad, or as appetizers alongside sliders. Refrigerate in an airtight container for up to 4 days; freeze for up to 2 months. Reheat at 350°F with a splash of milk.