These easy Mac and Cheese Cups are the ultimate comfort food! Creamy, cheesy pasta is baked into golden, crispy bites that are perfect for taking to parties, packing in lunchboxes, or even serving for an easy weeknight dinner.

Baked mac and cheese cups on a white plate.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • Use freshly shredded cheese. Pre-shredded cheese usually has anti-caking agents, so it doesn’t melt as well! Freshly shredded cheese will give you the best ooey-gooey mac and cheese.
  • Don’t skip the panko. The breadcrumb topping gives the cups the most delicious, crispy crust.
  • Use with leftover mac and cheese or make it fresh! I’m always looking for ways to repurpose leftovers and this recipe is perfect for using up leftover macaroni and cheese and giving it a new life!
Kelley
Ingredients laid out for mac and cheese cups.

Ingredients

  • Elbow Macaroni: I love using classic elbow macaroni because it’s small, hollow shape is perfect for holding onto that creamy, cheesy sauce!
  • Chicken Broth: Instead of just water, I like to cook the pasta in chicken broth to give it a bit of extra savory flavor and added protein!
  • Milk: The milk gives the sauce that creamy, silky texture.
  • Extra Sharp Cheddar Cheese: I always go for extra sharp cheddar. It melts beautifully and gives the mac and cheese a punch of bold flavor.
  • Mustard Powder: A little mustard powder may not seem like much, but it actually brightens up the cheese flavor.
  • Butter: Butter gives the sauce a velvety finish and richness.
  • Sour Cream: Makes the sauce extra creamy and adds a little tanginess.
  • Panko Breadcrumbs: Adds a light, crispy crunch on top. It’s such a tasty contrast to the creamy mac and cheese!
  • Sharp Cheddar Cheese (for topping): A sprinkle of extra cheddar creates the most wonderful crispy layer on top.

How to Make Mac and Cheese Cups

Instant Pot Mac and Cheese

  • Add pasta, chicken broth, salt, pepper, and mustard powder to the Instant Pot.
  • Cover and cook: Cover with lid and set valve to seal. Pressure cook on high for 4 minutes.
  1. Release steam: Allow the steam to naturally release then carefully remove lid.
Macaroni, broth and spices in instant pot.
A spoon holding up a spoonful of macaroni above the instant pot.
  1. Saute: Select the sauté button. Stir in butter and milk continuously for about 1 minute. This will help the starch from the pasta thicken the liquid.
  2. Simmer: Then leave the mixture alone and let the milk come to a simmer/bubble and cook for 2-3 more minutes.
  3. Add cheese and sour cream: Turn off the saute button, then add in the shredded cheese and sour cream.
Mac and cheese in instant pot.

Mac and Cheese Cups

  1. Preheat oven to 425 degrees. Grease a muffin tin with non-stick cooking spray. Make sure to spray them really good so they don’t stick!
  1. Divide the macaroni and cheese between the muffin tin. I get anywhere from 14-16 muffins.
  1. Sprinkle and bake: Sprinkle the tops with parmesan cheese and panko breadcrumbs and bake for 10-15 minutes or until golden brown. Serve and enjoy!
Unbaked mac and cheese cups in muffin tin.
Baked mac and cheese cups in a muffin tin

Frequently Asked Questions

Can I use a different type of pasta?

Yes, small pasta shapes like shells or cavatappi work great! Just follow the same instructions as cooking the macaroni.

Do I have to use the Instant Pot?

Nope! You can make the mac and cheese on the stovetop instead. Just cook and drain the pasta, make the sauce, then combine the two before baking the cups.

Love easy bite-sized recipes? Check out my Zucchini Pizza Bites, Cranberry Brie Bites, and Spinach Phyllo Cups.

A mac and cheese cup with a bite taken out of it.

More Mac and Cheese Recipes to Try

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    Recipe

    Mac and Cheese Cups

    These easy Mac and Cheese Cups are the ultimate comfort food! Creamy, cheesy pasta is baked into golden, crispy bites that are perfect for taking to parties, packing in lunchboxes, or even serving for an easy weeknight dinner.
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Serves 14 muffins
    Rate Print

    Ingredients 

    Instant Pot Macaroni & Cheese

    Mac and Cheese Cups

    Instructions

    Instant Pot Macaroni and Cheese

    • Add pasta, chicken broth, salt, pepper and mustard powder to the Instant Pot.
      Cover with lid and set valve to seal. Pressure cook on high for 4 minutes.
    • Allow the steam to naturally release then carefully remove lid.
    • Select the sauté button. Stir in butter and milk continuously for about 1 minute. This will help the starch from the pasta thicken the liquid.
      Then leave the mixture alone and let the milk come to a simmer / bubble and cook for 2-3 more minutes.
      Turn off the saute button then add in the shredded cheese and sour cream.

    Mac and Cheese Cups

    • Preheat oven to 425 degrees. Grease a muffin tin with non stick cooking spray.
      Divide the macaroni and cheese between the muffin tin. I get anywhere from 14-16 muffins.
    • Sprinkle the tops with parmesan cheese and panko breadcrumbs and bake for 10-15 minutes or until golden brown.
      Serve and enjoy!

    Nutrition Information

    Calories: 188kcalCarbohydrates: 15gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 30mgSodium: 458mgPotassium: 116mgFiber: 1gSugar: 2gVitamin A: 321IUVitamin C: 0.03mgCalcium: 195mgIron: 0.3mg

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