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Mini macaroni and cheese is the ultimate comfort food in packed in a bite-sized treat! Creamy, cheesy, and baked to golden perfection, these baked mac and cheese cups are the perfect appetizer or side dish for your next gathering!
Why Make Mini Macaroni
These baked macaroni cups are as fun to make as they are to eat! Every time I whip up a batch, they disappear in no time—seriously, no leftovers ever. Perfectly crispy, creamy, and downright irresistible!
- Great for any occasion. Whether it’s a party, game day, or a cozy dinner, they’re always a hit.
- Perfectly bite-sized. No forks needed! Just grab and enjoy.
- Make-ahead friendly. Prep them in advance and bake when ready.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Elbow macaroni. The classic choice! You can swap it with small shells, ditalini, or mini penne for a twist.
- Whole milk. You can use 2% milk for a lighter version or half and half for extra creamines.
- Butter. Unsalted butter is best, but if using salted, adjust the seasoning.
- Flour. Substitute with gluten-free all-purpose flour for a GF version.
- Cheese. We’re using two cheeses for this mac and cheese: mozzarella + sharp cheddar cheese or gruyere cheese.
- Dijon mustard. Substitute with yellow mustard.
- Toppings. Top with crispy bacon, chives, or fresh parsley.
- Seasonings. Use paprika, garlic powder, and onion powder. Add cayenne pepper for a spicy kick.
How to Make Mini Macaroni
Step One. Melt the butter in a saucepan. Remove from the heat and stir through the paprika, garlic, onion powder and dijon.
Step Two. Add the flour and stir for around for 30 seconds on the heat with a hand balloon whisk until you have a roux. Drizzle in the milk and keep stirring until the mixture thickens and there are no lumps, cooking for about 1 minute.
Step Three. Add the cheeses and stir on a low heat until you have a smooth mixture.
Step Four. The creamy cheese sauce will be thick but it’s meant to be. Reserve 1/4 cup of sauce.
Step Five. Add the drained pasta to the sauce in the pan, stirring it all together until the cheese and sauce are well combined.
Step Six. Spoon the mac and cheese into the muffin cups. Make sure you pack it down so they hold together.
Step Seven. Bake for 12 minutes, until bubbling, slightly gooey and golden on top. Allow to cool in the pan for a couple of minutes to firm up then carefully use a toothpick to run around the edges and pull out.
Step Eight. Add reserved sauce to a pan with a 1 – 2 tbsp more milk and heat until runny. Top mini macaroni cups with chives, bacon and optional drizzle of sauce!
Tips for Mac and Cheese Bites
- Undercook the pasta slightly. Cook the macaroni 1-2 minutes less than package directions so it holds its shape and doesn’t get mushy when baked.
- Press down the mixture firmly. Use the back of a spoon to pack the mac and cheese tightly in the muffin cups so they don’t fall apart.
- Go for a crunchy topping. Sprinkle panko breadcrumbs, crackers, or extra cheese on top for that golden, crispy finish.
- Let the macaroni sit for at least 10 minutes to set after baking. This helps them hold their shape instead of falling apart.
Recipe FAQs
You can, but they won’t hold their shape as well. If you don’t have a muffin tin, try using ramekins or shaping them by hand on a parchment-lined baking sheet.
Get creative! Try bacon, caramelized onions, diced jalapeños, cooked spinach, bread crumbs, parmesan cheese, or even lobster for a gourmet twist.
Other Macaroni Recipes To Try
Baked Mini Macaroni Cups
Ingredients
- 8 oz elbow macaroni
- 2 tbsp butter
- pinch salt
- ¼ tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp Dijon mustard
- 2 tbsp flour
- 1⅛ cup whole milk, plus 1 – 2 tbsp to thin the reserved sauce
- 6 oz sharp cheddar, or gruyere cheese, grated
- 2 oz mozzarella, shredded
Garnish
- 2 tsp chives, chopped
- 4 slices cooked bacon, crumbled
Instructions
- Preheat the oven to 400F and grease a non-stick mini muffin pan or use a silicone mould with non-stick cooking spray.
- Bring a large pot of salted water to a boil over a high heat, then cook the pasta for 2 minutes less than the packet says. My macaroni said to cook for 9 minutes, so I drained and rinsed it after 7 minutes.
- In a large saucepan over medium heat, melt the butter. Remove from the heat and stir through the paprika, garlic, onion powder and dijon.
- Add the flour and stir the mixture for around for 30 seconds on the heat with a hand balloon whisk.
- Drizzle in the milk and keep stirring until smooth, cooking for about 1 minute.
- Add the cheeses and stir on a low heat until smooth. The cheese mixture will be thick but it’s meant to be. Reserve ¼ cup of sauce.
- Add the drained pasta to the sauce in the pan, stirring it all together until the cheese and sauce are well combined.
- Spoon the mac and cheese into the muffin cups. Make sure you pack it down so they hold together.
- Bake for 12 minutes, until bubbling, slightly gooey and golden on top. Allow to cool in the pan for a couple of minutes to firm up then carefully use a toothpick to run around the edges and pull out.
- Add reserved sauce to a pan with a 1-2 tbsp more milk and heat until runny.
- Top with chives, bacon, and optional drizzle of sauce.
Notes
- Undercook the pasta slightly. Cook the macaroni 1-2 minutes less than package directions so it holds its shape and doesn’t get mushy when baked.
- Press down the mixture firmly. Use a spoon or the back of a measuring cup to pack the macaroni mixture tightly in the muffin cups so they don’t fall apart.
- Go for a crunchy topping. Sprinkle panko breadcrumbs or extra cheese on top for that golden, crispy finish.
- Let them cool. Give the mini macaroni cups 5-10 minutes to set after baking. This helps them hold their shape instead of falling apart.
- Store leftovers in an airtight container and refrigerate for 4 days. Reheat it in the oven or airfryer at 350°F for 3-5 minutes or until its crispiness back.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you all love this one!