Description
These cheesy and creamy mac and cheese cups are the ultimate 3-ingredient comfort food made portable! Perfect for kids’ lunchboxes, snacks, or quick weeknight dinners.
Ingredients
Scale
- 2 cups (about 8 oz / 225 g) elbow macaroni, cooked and drained
- 2 cups (200 g) shredded cheddar cheese (or a blend of cheddar + mozzarella)
- 2 large eggs, beaten
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
- In a large bowl, mix cooked macaroni, cheddar cheese, and beaten eggs until well combined.
- Spoon the mixture evenly into the muffin cups, pressing down gently.
- Bake for 18–20 minutes until golden and set.
- Cool for 5 minutes, then remove from the tin and serve warm.
Notes
- For extra flavor, add a pinch of garlic powder, paprika, or finely chopped chives. These cups can be baked ahead of time and stored in the fridge for up to 3 days. Reheat in the oven or enjoy cold in lunchboxes.
- Note on Macaroni: Elbow pasta works best, but you can use mini shells or rotini for a fun variation. Cook until al dente so they don’t turn mushy.
- Note on Cheese: Cheddar is classic, but swapping in mozzarella, Monterey Jack, or Colby can change the flavor.
- Note on Eggs: The binding agent that holds the cups together—use large size for best results.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 180Kcal
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
Keywords: Mac and Cheese Cups