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+ servings

Baked Mac & Cheese Cups

Course Main Course
Cuisine American
Keyword baked macaroni and cheese cups
Servings 12 cups
Author Katie


  • 2 cups elbow macaroni uncooked
  • 2 TBSP flour
  • 1 cup whole milk
  • 1 egg, beaten
  • 2 cups shredded cheddar cheese
  • 1/4 cup freshly grated parmesan cheese
  • 2 TBSP butter
  • 1/2 cup seasoned breadcrumbs
  • 2 tsp melted butter


  • Preheat the oven to 350 degrees. Grease your muffin tins with nonstick cooking spray. Bring a large pot of water to a boil. Add the macaroni to the boiling water and cook for 8 minutes until al dente. Drain and return to the pan.
  • While the pasta cooks, prepare the sauce. Melt butter in a large saucepan over medium heat. Add flour. Cook, whisking constantly, until lightly brown, about 1 minute.
  • Slowly add the cup of milk in a slow and steady stream. Bring to a boil. Cook the mixture until thick, about two minutes. Reduce heat to low.
  • Add cheese, one handful at a time, stirring gently. Allow cheese to melt between each addition. Remove from heat.
  • Add drained macaroni noodles. Stir to combine. Add egg and stir until combined. Spoon mac and cheese into prepared muffin cups. In a small bowl combine the bread crumbs and butter. Sprinkle crumb topping on the top of muffin cups.
  • Bake for 30 minutes in the preheated oven or until it is golden brown. Remove from oven and let cool for 5 minutes.