Baked Mini Macaroni Cups

5 from 2 votes

Baked Mini Macaroni Cups

Delight in these mini macaroni and cheese cups, featuring a creamy cheese sauce, bacon bits, and perfectly cooked pasta. These little bites are easy to make and perfect as an appetizer or snack!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Snack

Cuisine: American

Servings: cups

Author: Bailey

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.

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