Baked Mac and Cheese Cups are a quick, fun way to serve mac and cheese! They’re creamy, cheesy, and baked into perfectly portioned cups in just 35 minutes. Perfect for as an appetizer or for school lunches!
Need more on-the-go snacks or finger-food appetizers? Try these Insanely Delicious Cheeseburger Sliders, Air Fryer Mozzarella Sticks, and Pizza Rolls!
These Baked Mac and Cheese Cups are creamy, cheesy, golden on top, and baked into individual portions that are fun to eat and easy to grab.
Plus, since they’re baked in a muffin tin, cleanup is a breeze. Just pop them out and enjoy!
Perfect for weeknights, after-school snacks, or game day spreads where finger foods are a must (these won’t last long, I promise!).
Ingredients for Baked Macaroni and Cheese Cups:
- Macaroni pasta: Classic elbow pasta works best, but any small pasta like shells, rotini, or mini penne works. You can easily swap regular macaroni for gluten-free macaroni!
- Egg: Helps hold everything together so you can pick up your mac and cheese.
- Milk: Makes the mac and cheese creamy. Whole, 2%, or 1% milk all work.
- Sriracha sauce: Optional, but adds a subtle kick of flavor without making them spicy!
- Cheddar cheese: Freshly shredded is best as pre-shredded cheese has anti-caking agents in it that prevent it from melting, which is what we don’t want!
How to make Baked Mac and Cheese Cups:
These Baked Mac and Cheese Cups are like the bite-sized version of your favorite childhood dish! Don’t forget to check the recipe card for the full recipe.
- In a large bowl, whisk egg and milk with seasonings.
- Stir in pasta and cheese until well coated.
- Spoon the mixture evenly into a greased or silicone muffin tin.
- Cook in the oven until the cups are set and lightly browned on top.
Tips for the perfect cheesy pasta cups:
- Don’t overcook pasta: Stop at al dente since it will cook more in the oven.
- Rest before serving: This helps the cups firm up so they don’t fall apart.
- Use silicone if possible: A silicone muffin pan makes removing them super easy.
How to store Macaroni and Cheese Cups:
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months. Don’t forget to thaw in the fridge overnight and reheat before serving!
To reheat, warm in the oven at 350°F for about 10 minutes or microwave gently until heated through.
Serving suggestions:
Serve these Mac and Cheese Cups as a fun side dish with BBQ Chicken, Air Fryer Burgers, or The BEST Crock Pot Pulled Pork. For a bigger meal, add a green salad or Roasted Vegetables on the side.
If you want to make these for your kids’ lunches, serve them with some Banana Chocolate Chip Muffins and Air Fryer Turkey Nuggets!
If you plan on serving them as an appetizer, make a huge spread and pair them with these:
- Pizza Sliders recipe – saucy and gooey!
- Air Fryer Quesadilla – melty and packed with Mexican flavors.
- Pigs in a Blanket – smoky and classic!
- Cheesy Chicken Alfredo Dip – gooey and rich.
Baked Mac and Cheese Cups
written by Ashley Fehr
Ingredients
- 1 cup uncooked macaroni pasta, (125 grams)
- 1 large egg
- ¾ cup 1% milk
- ¼ teaspoon salt
- ¼ teaspoon sriracha sauce, (optional)
- 2½ cups shredded cheddar cheese
Instructions
- In a medium pot over medium high heat, cook macaroni in boiling, salted water for 5 minutes or just until al dente (don't overcook!). Drain and set aside to cool slightly.
- Preheat oven to 375℉ and lightly grease 8 muffin cups (or use a silicone muffin pan, no greasing needed).
- In a large bowl, whisk together egg, milk, salt and sriracha if using. Stir in cooked macaroni and shredded cheese.
- Divide evenly between 8 muffin cups and bake for 20-22 minutes, until golden brown on top and completely set. Let sit for 5-10 minutes before running a knife carefully around the edge of the cup and removing. Serve.
Video
Notes
- Macaroni: for more fiber, choose a whole wheat macaroni.
- Cheese: you can use any good melting cheese! Shredded fresh from the block is best.
- Sriracha: this adds flavor but doesn’t make it spicy. You can omit or swap for a pinch of black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Different cheeses: Try mozzarella, Monterey Jack, or Gruyère.
- Add protein: Stir in cooked bacon, ham, or shredded chicken.
- Add veggies: Broccoli, frozen peas, shredded carrots — whatever you’d add to baked mac and cheese is a go!
- Breadcrumb topping: Sprinkle with panko or crushed Ritz crackers before baking for a little crunch!
Can I double this recipe for a party?
Yes! Just scale up the ingredients and use two muffin pans.
Do these taste good cold?
Yes, they’re surprisingly tasty right out of the fridge, which makes them great for school lunches.
Do I have to use an egg?
Yes! The egg binds everything together so the cups hold their shape when baked.
Rebecca Kruse says
do these freeze okay? wondering if I can make ahead and freeze for kids lunches.
Ashley Fehr says
I think they would! They will be softer in texture after freezing but if you undercook the pasta slightly it should be fine.
Emily says
125 g of pasta??? How much of a 12 oz box is that for us non chefs?!? 😩😩
Ashley Fehr says
Google tells me that is about 4.4 oz.
Danielle says
If I needed to leave out the egg, would you recommend any sort of binder?
Ashley Fehr says
Yes you’ll definitely need a binder. I’m not sure what would work best
Jessica @ A Kitchen Addiction says
What a fun addition to a party! Love how easy these are!
Ashley Fehr says
Thanks Jessica!
Gayle @ Pumpkin 'N Spice says
Mac ‘n cheese cups make the BEST appetizer or side dish! I love whipping them up for parties, too. Everyone loves cheese, right?! I love how how easy this recipe is, Ashley! You are reminding me that I need to make these again, and soon!
Ashley Fehr says
They are so fun! Thanks Gayle!