Mac and Cheese Cups
Mini baked mac and cheese in muffin cups with a crunchy top.
Ready in
About 35 min · 10 min prep + 25 min cook
Safe favourite
pasta
Texture
SoftCrispy
Ingredients
- Macaroni
- Cheddar
- Milk
- Butter
- Plain flour
- Breadcrumbs
Step-by-step
- 1Preheat oven to 190°C (375°F) and grease a muffin tin.
- 2Cook 250g macaroni until just al dente, drain.
- 3Melt 2 tbsp butter in a pan, whisk in 2 tbsp flour, then slowly add 300ml milk, stirring until thick.
- 4Off heat, stir in 150g grated cheddar until smooth. Toss with the macaroni.
- 5Spoon into muffin cups, top with breadcrumbs and a little extra cheese.
- 6Bake 12–15 min until tops are golden. Cool 3 min before lifting out.
Adapt for a picky eater
- ·Make it milder: skip strong spices, herbs and onions — keep salt, butter or a touch of cheese instead.
- ·Swap an ingredient: trade anything they avoid for a safe favourite (e.g. cucumber sticks instead of cooked veg).
- ·Keep things separate: serve the parts side by side, not mixed — sauce on the side.
- ·Simplify: a smaller portion of just two or three familiar parts of the dish is a win.