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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.
Ingredients
Instant Pot Macaroni & Cheese
- 8 ounces elbow macaroni
- 2 cups chicken broth
- 2 cups milk
- 8 ounces extra sharp cheddar cheese, shredded
- 1 tsp mustard powder
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter
- 2 tbsp sour cream
Mac and Cheese Cups
- 1/4 cup panko breadcrumbs
- 1/2 cup sharp cheddar cheese, shredded
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