Mini Mac and Cheese Cups Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 pounds - elbow macaroni
  • 1 1/2 tablespoons - unsalted butter, plus more for brushing pans
  • 1/4 cups - freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons - all-purpose flour
  • 3/4 cups - milk
  • 4 ounces - shredded cheddar cheese (about 1 packed cup)
  • 4 ounces - deli-sliced American cheese, chopped
  • 1 - large egg yolk
  • 1/4 teaspoons - smoked Spanish paprika
  • Directions:

    Preheat the oven to 425°. In a large saucepan, bring salted water to a boil, and cook the macaroni until al dente (still stiff), about 5 minutes. Drain.

    Brush 48 nonstick mini muffin spaces with butter. Sprinkle with 2 tablespoons of the Parmigiano-Reggiano cheese; tap out any excess.

    In a large saucepan, melt the 1-1/2 tablespoons of butter over medium heat. Whisk in the flour for 2 minutes. Whisk in the milk and cook, continuing to whisk until mixture is boiling, about 5 minutes. Stir in the cheddar and American cheeses and whisk until melted.

    Remove from heat, and whisk in the egg yolk and paprika. Gently fold in the cooked macaroni.

    Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing gently. Sprinkle remaining 2 tablespoons of Parmigiano-Reggiano on top.

    Bake in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, and transfer to a platter for serving.

    Brief Description

    Single bit mac-and-cheese appetizers baked in mini-muffin pans.

    Main Ingredient:

    elbow macaroni

    Category:  Appetizers

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 25 min


    This recipe can be made ahead the day before, refrigerated overnight, and then baked before guests arrive.


    adapted from Food and Wine

    Posted By:


    Posted On:

    July 25, 2019

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