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+ servings

Mac and Cheese Cups Recipe

This baked mac and cheese cups recipe couldn't be any easier! They're ready in just an hour and can be made a day ahead to save you time!
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 cups
Calories 204kcal
Author savorandsavvy.com


  • 16 oz box Macaroni
  • 1 1/4 cup Milk divided
  • 8 oz Cream Cheese room temperature, cubed
  • 12 oz Sharp Cheddar Cheese shredded
  • 5 oz Parmesan Cheese, Shredded reserve ½ cup for topping
  • 1/2 cup Green Onions chopped
  • 1 cup Seasoned Bread Crumbs
  • Salt and Pepper to taste


  • Add macaroni to a pot of salted boiling water, cook until just short of al dente (short the cooking time by one minute). Drain. Transfer macaroni back into pot.
  • While macaroni cooks, spray a saucepan with nonstick cooking spray and turn on to medium low heat. Add ¾ cups milk, sharp cheddar and parmesan cheese. Stir constantly, for about 8 to 10 minutes, or until it looks very thick and a bit stringy (it won’t look quite saucy yet).
  • Add green onions, cheese mixture and ½ cup milk to macaroni. Turn heat onto medium high and stir for a minute or two, until cheese sauce starts to melt into a creamy consistency. Season to taste with salt and pepper. Remove from heat.
  • Spray two muffin tins with nonstick cooking spray. Pack macaroni and cheese into muffin cups, leaving some room at the top. Sprinkle a layer of breadcrumbs over each cup, press down into macaroni and cheese. Then add a sprinkling of parmesan cheese to each cup.
  • Bake at 375F for 30 minutes. Remove from oven and let cool completely, about 30 minutes, before removing from muffin tin. They must be completely cooled before removing.


Serving: 24g | Calories: 204kcal | Carbohydrates: 18g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 276mg | Potassium: 93mg | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.5mg | Calcium: 192mg | Iron: 0.7mg