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Crispy Mac and Cheese Cups

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These crispy mac and cheese cups are a fun, kid-friendly twist on classic comfort food, featuring a crunchy exterior and a creamy, cheesy center. Perfect as a snack, lunchbox treat, or party appetizer.

Ingredients

Scale
  • 2 cups (200 grams) elbow macaroni, uncooked
  • 2 cups (200 grams) shredded cheddar cheese
  • 1 cup (240 ml) milk (whole or 2%)
  • 2 tablespoons (30 grams) unsalted butter, melted
  • 2 tablespoons (16 grams) all-purpose flour
  • 1/2 cup (50 grams) panko bread crumbs
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • Optional: cooked bacon bits
  • Optional: chopped green onions or chives
  • Optional: Parmesan cheese for topping

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (200 grams) of elbow macaroni and cook until just al dente, about 7 minutes. Drain well and set aside.
  2. In a medium saucepan, melt 2 tablespoons (30 grams) of unsalted butter over medium heat. Whisk in 2 tablespoons (16 grams) of all-purpose flour and cook for 1-2 minutes, stirring constantly until slightly golden and fragrant.
  3. Slowly whisk in 1 cup (240 ml) of milk, blending well to avoid lumps. Continue whisking until the sauce thickens, about 4-5 minutes. Remove from heat and stir in 2 cups (200 grams) shredded cheddar cheese until melted and smooth. Add 1/2 teaspoon mustard powder, salt, and pepper to taste.
  4. Fold the drained macaroni into the cheese sauce until evenly coated. Let the mixture cool slightly for 5 minutes.
  5. Stir in 1 beaten large egg to help the cups hold their shape. Mix gently.
  6. Lightly spray or butter each cup of a 12-cup muffin tin. Sprinkle about 1 teaspoon of panko breadcrumbs into the bottom of each cup.
  7. Spoon the mac and cheese mixture evenly into each muffin cup, packing lightly but not pressing too hard. Sprinkle the tops with remaining breadcrumbs.
  8. Preheat oven to 375°F (190°C). Bake the cups for 20-25 minutes, until tops are golden brown and crispy and edges start to pull away from the pan.
  9. Let the cups cool in the pan for 5 minutes before carefully removing with a spatula or butter knife. Serve warm or at room temperature.

Notes

Do not overcook the pasta; al dente is key to prevent mushy cups. Use panko breadcrumbs for extra crunch. Let cups cool before removing to avoid breaking. Tent with foil if tops brown too quickly. Mustard powder enhances cheese flavor subtly. For gluten-free, use gluten-free pasta, flour, and breadcrumbs. Reheat in oven or air fryer to restore crispiness.

Nutrition

Keywords: mac and cheese, crispy mac and cheese cups, kids snack, cheesy snack, party appetizer, comfort food, easy mac and cheese

Find it online: https://blixfood.com/crispy-mac-and-cheese-cups-recipe-easy-cheesy-snack-for-kids/