Name: Easy Mac and Cheese Cups Recipe
Prep time: 10 min
Cook time: PT-491137H4M5S
Total time: PT-491137H4M5S
Cuisine: American
Ingredients: 3 cups leftover Mac and Cheese (cooled to room temperature); 1 egg (lightly beaten); 1/2 cup shredded cheddar cheese (or any preferred cheese such as mozzarella or gouda); 2 1/2 tablespoons panko bread crumbs; 1/2 tablespoon melted butter; 1 pinch paprika

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Introduction

Mac and Cheese Cups are a fun twist on a classic comfort food, perfect for a quick snack or party appetizer. Crispy on the outside and creamy on the inside, these bite-sized treats are sure to please both kids and adults alike.

The image shows six golden brown baked macaroni and cheese muffins in a dark muffin tray with one muffin missing a bite, revealing soft, creamy pasta inside. The muffins have a rough, crumbly, crispy top layer with browned bits around the edges, giving a crunchy texture. In the background, one white plate holds a single muffin, slightly blurred, all placed on a white marbled surface. The warm colors of the muffins contrast with the cool, bright white of the plate and surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups leftover Mac and Cheese (cooled to room temperature)
1 egg (lightly beaten)
1/2 cup shredded cheddar cheese
2 1/2 tablespoons panko bread crumbs
1/2 tablespoon melted butter
1 pinch paprika

Instructions

Step 1: Preheat your oven to 425° F and generously spray a 6-cup muffin pan with cooking spray.
Step 2: In a medium bowl, combine the leftover mac and cheese, beaten egg, and shredded cheddar cheese. Mix until well blended.
Step 3: Spoon the mac and cheese mixture evenly into the prepared muffin pan cups. Press the mixture down gently to compact it.
Step 4: In a small bowl, mix the panko bread crumbs, melted butter, and paprika to create the topping. Sprinkle this evenly over each mac and cheese cup.
Step 5: Bake for 20 to 25 minutes until the topping turns a deep golden brown and the cups are heated through.
Step 6: Let the mac and cheese cups cool for 5 to 10 minutes. Run a butter knife around the edges to loosen them, then gently lift them out of the muffin pan.

Tips & Variations

For extra flavor, try mixing in cooked bacon or chopped green onions before baking.
Use different cheeses like mozzarella, Monterey Jack, or pepper jack for a unique twist.
Panko can be substituted with regular bread crumbs, but panko gives a crispier top.
If you don’t have leftover mac and cheese, you can make a quick batch from scratch just for this recipe.

Storage

Store leftover mac and cheese cups in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350° F for about 10 minutes to restore crispiness, or microwave gently but expect a softer texture.

How to Serve

A close-up view of six golden-brown, baked macaroni and cheese muffins in a dark metal muffin tray, each muffin with a slightly crispy, crumbly top layer and a soft, gooey interior visible in one muffin that is partially eaten, showing tender macaroni pasta covered in melted cheese. In the background, one muffin sits on a white plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze mac and cheese cups?

Yes, you can freeze them in a single layer on a baking sheet until firm, then transfer to a freezer bag. Reheat in the oven from frozen for best results.

Can I use fresh mac and cheese instead of leftover?

Absolutely. Just prepare your mac and cheese and let it cool to room temperature before mixing with the egg and baking.