Macaroni and Cheese Cups

The best mac and cheese does not come out of a box or the microwave. With a little extra time, you can make this muffin cup mac and cheese recipe that serve as a great side dish or a pre-portioned snack!

3 cups elbow noodles
1/4 cup butter, unsalted
1/4 cup all-purpose flour
1 1/2 cup milk
1 1/2 cup low-sodium chicken broth
1 1/2 teaspoon salt
2 cups cheddar cheese, shredded
1 serving Goldfish crackers
Chives for garnish

Cook pasta according to box instructions and then rinse with cold water. Preheat oven to 350 degrees and line muffin tins with cupcake liners or spray with nonstick spray.

In a sauce pan, add butter and flour. Stir and cook for 1 minute. Add salt and cheese and stir until smooth. Add cooked pasta and stir until coated.

Fill muffin tins. You can pile them high because they won’t rise when they bake. Sprinkle on crushed cheese crackers and bake for 20-25 minutes. Let them set for a few minutes before removing from pan. Sprinkle with chopped chives and serve warm! Makes 12 servings.

Printable recipe available at:

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