If you’re in need of an easy, fast kid, toddler, and family recipe, then this Easy Mac N’ Cheese Cup recipe is just for you! They don’t take long to make and I love being able to quickly pop them in the microwave for 30 seconds for an almost instant lunch for my toddler. She is obsessed with macaroni and cheese and it makes me happy knowing that I made these and know each and every ingredient in them unlike the store-bought version. The recipe makes 24 muffin cups, so they can last longer if stored in an airtight, sealed container in the refrigerator. If you like this, then you’ll love my easy Broccoli Cheese Cups, Macaroni and Cheese Casserole, Mashed Potato Casserole, and Broccoli Cheese Casserole recipes!
I don’t really have anything against the Kraft box version, but at least this way, I know that fresh cheese and milk were used in the recipe. Thankfully, the Kraft Macaroni and Cheese doesn’t use any artificial coloring. If they did, I definitely would not be buying it as frequently as I buy it. Kids don’t need to be fed chemical crap—I’m sure you agree if you’re reading this, as you’re on the search for a homemade version.
My favorite part about this recipe (besides the fact that these are vegetarian) is that you can have a filling snack or meal ready in 30 seconds because that’s all it takes to reheat one of these babies. When cooking this meal, all it takes is 30 minutes. Overall, the time savings factor is HUGE! I love quick recipes like this, especially on a busy weeknight.
For a vegetable side at dinner, pop a bag of frozen broccoli in the microwave while these are baking and eat the broccoli with the Mac N’ Cheese Cups. Cheese and broccoli is a wonderful combination. These also make fantastic quick snacks and appetizers.
All-purpose flour plays an important role in thickening the sauce, in case you were wondering why flour was included. The flour combines with the melted butter to form a thickening agent which helps thicken the cheese sauce.
Not only are these popular among kids and toddlers, but my husband and I LOVE them! I was pleasantly surprised by how delicious these tasted! They’re versatile and adding some chopped broccoli and or onion isn’t a bad idea at all. Next time I make these, I might put a cooked, chopped yellow onion in it.
How to Make the Best Mac N’ Cheese Cups
1). Cook pasta according to package directions. Strain it and leave it in the strainer.
2). Preheat the oven to 350 degrees F. Coat two muffin tin trays with non-stick cooking spray.
3). In the same large skillet you cooked the pasta in, add the butter and flour and stir until thick and combined. Add the grated cheese, milk, and pepper and mix until all the cheese is melted—about two minutes.
4). Add the cooked pasta to the mixture. Mix until well combined.
5). Pour the mixture into the prepared muffin tin trays, filling up the baking cups to the top, or close to it. As you’ll notice in the post, some of mine were filled up to the top and others were only filled halfway or slightly less. Either way, you will have plenty to fill 24 baking cups.
6). Bake in the oven until the cheese is melted and crispy, about 15-20 minutes, depending on your oven.
If you like this, then you’ll love these vegetarian recipes
Cheesy Mexican Street Corn Enchilada Bake
Sheet Pan Elote Mexican Street Corn Nachos
Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)
Mexican Street Corn (Elotes Mexicanos)
Final Thoughts
Finally, if you make these Easy Mac N’ Cheese Cups, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Easy Mac N’ Cheese Cups
Ingredients
- 4 tbsp butter
- 4 tbsp flour all-purpose
- 4 cups macaroni noodles cooked
- 3 cups cheddar grated
- 1 cup milk any type
- dash black pepper to taste
Instructions
- Cook pasta according to package directions. Strain it and leave it in the strainer.
- Preheat the oven to 350 degrees F. Coat two muffin tin trays with non-stick cooking spray.
- In the same large skillet you cooked the pasta in, add the butter and flour and stir until thick and combined. Add the grated cheese, milk, and pepper and mix until all the cheese is melted—about two minutes.
- Add the cooked pasta to the mixture. Mix until well combined.
- Pour the mixture into the prepared muffin tin trays, filling up the baking cups to the top, or close to it. As you’ll notice in the post, some of mine were filled up to the top and others were only filled halfway or slightly less. Either way, you will have plenty to fill 24 baking cups.
- Bake in the oven until the cheese is melted and crispy, about 15-20 minutes, depending on your oven.
Notes
Nutrition (per serving)
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