White Cheddar Macaroni and Cheese Cups

Have you ever had macaroni cups? I hadn't either! This was an accidental, yet delicious way to make macaroni and cheese. This white cheddar macaroni and cheese is cooked on the stove and then moved to the oven to cook and brown the breadcrumb topping. This is, by far, not your traditional mac and cheese recipe.

These cups are more browned and crispy and less soft and creamy. I made 12 cups for Jace and I and all of them were eaten. The cups are not only fun, but they are the perfect excuse (if you need one) to eat macaroni and cheese with your hands. 

Here's a quick overview of this recipe:

• Difficulty Level: Intermediate
• Serving size: Makes 24 cups
• Family friendly: Absolutely, my teen and I ate 12 cups combined
• Total cook time: 25-30 minutes
• Rating: 8/10 

These are perfect for an easy, delicious, kid-friendly dinner.

What Makes These Mac and Cheese Cups Unique?

These white cheddar macaroni cups provide a cheesy, crispy alternative to traditional creamy macaroni. You can taste the smokiness of the paprika, the bitterness of the mustard powder, and the muffins are held together by a cheesy concoction of parmesan and white cheddar cheese. 

Once you try these muffins, you won't want to go back to regular mac and cheese. The crispy edges combined with the cheesy center give every bite the perfect balance of texture and flavor.

What Inspired This Recipe?

The White Cheddar Macaroni and Cheese recipe itself was inspired by Insanely Good Recipes. We have a toaster oven and I was looking for an oven-safe container to add to the toaster oven and noticed that I had muffin tins we could use. I don't regret it. 

For this recipe, we cut it half since there are only two of us eating it. I omitted salt and extra sharp white cheddar cheese. If you add more cheese, it can help seal the muffin together as it bakes.

Why This Recipe Works

This recipe works because it can be enjoyed as a meal or a snack you can take on the go. They are easy to pack up and store, they are delicious and crispy and so unique. Combine this with an extra crispy layer of butter, breadcrumbs and smoked paprika, and you are in for a real treat that your kids will love.

FAQ

Do I have to add the breadcrumb topping?
No. If you don't want to bake or add the breadcrumb topping, you can just make the white cheddar macaroni and cheese by itself. I did half and half.

What if the cups are not staying together?
If your cups aren't staying together you can add more cheese, let them cook longer or let them sit longer. Let them cool before removing to prevent breaking. Be sure to spray the muffin tin to avoid sticking.

Who Will Love These Mac and Cheese Cups?

These cups are made for busy parents, kids of all ages, kids who love handheld foods, and anyone who prefers crispy over creamy macaroni and cheese.

If You Enjoy Macaroni and Cheese, You May Like

• Three-Cheese Air Fryer Macaroni and Cheese
• Buffalo Chicken Mac and Cheese
• Protein-Packed Homemade Macaroni and Cheese with Cottage Cheese
• Creamy Stovetop Mac and Cheese with Rotisserie Chicken

Ingredients For White Cheddar Macaroni and Cheese

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• *8 oz elbow macaroni pasta (any kind)
• 2 tbsp butter
• 2 tbsp flour
• 1 1/2 cups milk
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp mustard powder
• *1 tsp smoked paprika
• 6 oz sharp white cheddar cheese, shredded
• 1/2 cup grated parmesan cheese

Ingredients For Breaded Topping

• *1/2 cup Italian style breadcrumbs
• 2 tbsp butter (melted)
• 1 tsp garlic powder
• 1 tsp smoked paprika

Note: I added smoked paprika to both the pasta and the breaded topping. If you don't like the smoky flavor, you can add it to one or the other.

How to Make Macaroni Cups

✓ Step #1: Cook pasta - Cook pasta according to box directions, removing it off the stove 1 minute less than what the directions say. Drain and set aside.

✓ Step #2: Make the sauce - In a saucepan on the stove on medium heat, add the 2 tbsp butter and let it melt. Add the flour and cook 1 minute, until browned. Gradually whisk in the milk. Add the pepper, garlic powder, onion powder, ground mustard and smoked paprika. Bring to a simmer and cook about 3-5 minutes, stirring every 30 seconds.

✓ Step #3: Add in cheese - Remove the pan from the heat and stir in both cheeses until melted and smooth. Add in the pasta and stir. If you only want to make just the macaroni and cheese, feel free to serve. If you want to add the breadcrumb topping and bake, move to step #4. 

✓ Step #4: Add to muffin tins - Pour macaroni and cheese into muffin tins. I did six macaroni cups in two tins, cooked separately due to the space in my toaster oven. The remainder macaroni and cheese I stored. This will make up to 24 muffins.

✓ Step #5: Top with breading - In a small bowl, combine the breadcrumbs, melted butter, garlic powder and smoked paprika. Sprinkle over the top of each muffin.

✓ Step #6: Bake - Bake at 375 degrees for 15-20 minutes. We use a Cuisinart Toaster Oven so baking times may vary. You want to make sure it cooks long enough to brown the top and melt the cheese but not long enough to burn. 

✓ Step #7: Let sit and enjoy - Let it sit for 5-10 minutes and then enjoy!

How to Store and Reheat

Store macaroni and cheese in a plastic container or a ziploc bag in the fridge for up to 4 days. Reheat in the air fryer for best crispiness or microwave for a quicker option.

About the Author

Abbie Guerrero is the creator of Savvy with Abbie and has been blogging since 2009. She has developed over 800 original recipes and shares thoughtful book reviews and personal reflections. Writing has been a lifelong passion and a meaningful form of self-expression.
Recipe and photos by Abbie Guerrero. All photos are original.

Did You Enjoy This Macaroni and Cheese Recipe?

What did you think of this macaroni and cheese recipe? Did you eat a bunch of cups in one sitting like we did? 

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