Mac and Cheese Cups

Name: Macaroni and Cheese Cups (Mac & Cheese Cups)
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Ingredients: 8 ounces elbow macaroni ((uncooked)); 2 Tablespoons salted butter; 2 Tablespoons all-purpose flour; ¼ teaspoon sea salt; ½ cup whole milk; ½ cup half and half; ¼ cup sour cream ((or greek yogurt)); 1 ½ cups cheddar cheese ((shredded)); ½ cup shredded cheddar cheese; ¼ cup panko breadcrumbs; Pinch fine sea salt

By Laura Sandford

Updated Sep 20, 2026

5 from 9 votes

12 Comments

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These mac and cheese cups are creamy, cheesy and topped with crispy breadcrumbs, then baked in a muffin tin for a fun twist on a classic. Macaroni and cheese cups are easy to make from scratch and are the perfect individual-sized side dish for holidays, parties or weeknight dinners.

two baked macaroni and cheese cups on a white marble serving board topped with crumbled bacon and chopped parsley.

With 6 kids, you can imagine we eat a lot of mac and cheese around here (a lot of mac & cheese). We love my 15-minute homemade mac and cheese for busy weeknights and crock pot mac and cheese when we’re feeding a crowd, but these macaroni and cheese cups are such a fun way to make individual portions that are easy to serve with others as an appetizer or side dish!

I adapted this recipe from my baked mac and cheese recipe, and in both the sauce is creamy enough to stay moist after baking – but not too moist so that the mac and cheese cups fall apart when they’re removed from the muffin tin! They’re topped with a crispy panko and cheddar topping that makes them extra delicious!

Why You’ll Love These Mac and Cheese Cups

Easy to serve. Baking macaroni and cheese in a muffin tin creates perfectly portioned servings that are fun to eat and easy to serve.
Made from scratch. These cups are made with a simple homemade cheese sauce – no boxed mac and cheese or processed cheese.
Not Dry! They’re creamy, cheesey and moist even after baking.
Crispy topping. A mixture of cheddar cheese and panko breadcrumbs creates an irresistible crispy, cheesy top.
Perfect for entertaining. They’re a great side dish for holidays and parties because guests can easily grab individual servings.
Kid-approved. Mac and cheese is always a hit with my six kids, and they especially love it served in these fun little cups!

one baked macaroni and cheese cups on a white plate with a fork there's a bite taken out of it so the cheesy inside is visible. It's topped with cooked bacon, a breadcrumb topping and chopped fresh parsley. There are more mac and cheese cups in the background

Macaroni and Cheese Cups: Ingredients & Substitutions

ingredients in this Baked Mac & Cheese Cups recipe in bowls and labeled like breadcrumbs, whole milk, macaroni, cheese, flour, half and half, salted butter, sour cream and salt

Elbow macaroni. To make sure this recipe sticks together, I don’t recommend substituting a different pasta shape. You can use gluten-free macaroni to make this recipe gluten-free.
Salted butter. Unsalted butter is a good substitute.
All-purpose flour. Corn starch and all-purpose gluten-free flour both are good substitutes.
Whole milk/half and half. this recipe calls for a total of 1 cup of liquid dairy. You can replace either whole milk or half and half with heavy cream or 2% milk.
Sour cream. I recommend full-fat sour cream. Full-fat Greek yogurt is a great substitute.
Cheddar cheese. The quality of the cheese really matters in this recipe. I recommend buying a block of medium or sharp cheddar and shredding it yourself for the smoothest cheese sauce. I often use half sharp cheddar and half gouda, and it’s so, so good.
Panko breadcrumbs. Any breadcrumbs work in this recipe, I like the crunchy texture of panko. I explain how to make your own in the recipe card.

a stack of two baked macaroni and cheese cups on a white marble serving board topped with crumbled bacon and chopped parsley. there is another mac and cheese cup in the background and a bowl of bacon

How to Make Mac and Cheese Cups

These mac and cheese cups are easy to make from scratch with a simple homemade cheese sauce. We’ll walk through the process step-by-step, and don’t forget to watch the video!

Begin by preheating the oven and generously buttering a standard 12-cup muffin tin.

Cook the Macaroni

Then, cook the elbow macaroni according to package instructions in salted water. Once it’s finished cooking, drain and set aside but do not rinse.

making mac and cheese cups - uncooked elbow macaroni noodles being poured from a white bowl into a white pot full of boiling water

making mac and cheese cups - elbow macaroni noodles cooking in boiling water in a white pot

Make the Topping

While the noodles are cooking, make the topping by combining breadcrumbs, sea salt and cheese in a small bowl, set aside.

making mac and cheese cups topping - shredded cheddar cheese being poured into a white bowl with breadcrumbs in it

making mac and cheese cups topping - final topping in a white bowl after stirring

Make the Cheese Sauce

Also while the noodles are cooking, start making the cheese sauce. Begin by melting the butter in a saucepan over medium heat.

making mac and cheese cups - butter melting in a cast iron skillet

Then, whisk in the flour and sea salt and cook for 1 minute until mixture is slightly brown.

making mac and cheese cups - flour being poured into melted butter in a cast iron skillet to make a roux

making mac and cheese cups - flour and butter mixture being whisked in a cast iron skillet

Next, add the milk and half and half and whisk until the mixture is smooth.

Then whisk in the sour cream.

making macaroni and cheese cups - milk being poured into the roux in a black cast iron skillet.

making macaroni and cheese cups sauce - sour cream being poured from a small bowl with a white spatula into the cast iron skillet

Cook the mixture on medium-high heat until it is thickened (about 3-5 minutes), whisking constantly. Do not let it boil.

making macaroni and cheese cups sauce - thickened sauce mixture being whisked in a cast iron skillet with a white whisk

Once the mixture is thick (sticks to the back of the spatula), reduce the heat to low and add cheese. Whisk until cheese is melted and mixture is smooth (it will be smoother than the photo below.

making macaroni and cheese cups sauce - cheese being added to the wet mixture in a saucepan with a whisk int eh saucepan

making macaroni and cheese cups sauce - the sauce being whisked with a white whisk

Assemble the Macaroni and Cheese Cups

Next, add the cooked & drained pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.

making macaroni and cheese cups - cooked elbow macaroni being poured into the saucepan with the cheese sauce

making macaroni and cheese cups - final mac and cheese mixture in a saucepan with a wooden spoon

Generously grease a standard muffin tin with butter (preferred) or cooking spray. You can use a silicone muffin tin, however the sides of the mac and cheese cups won’t get as brown and crispy but they will hold up well when removed.

Then, use a ¼ cup measuring cup to portion out the mac and cheese into each well of the prepared muffin tin.

making macaroni and cheese cups - a hand buttering a 12 cup muffin pan.

making macaroni and cheese cups - mac and cheese mixture filling all 12 wells of a standard muffin tin

Sprinkle the topping over the mixture in the wells, then bake for 20 minutes until the top is set and the filling is bubbling.

Then, remove the baked mac and cheese cups from the oven and let them cool in the muffin tin for 5 to 10 minutes. Use a spoon to release the sides and carefully lift them out of the muffin tin.

How To Make Ahead

These mac and cheese cups are a great make-ahead side dish. Prepare the macaroni and cheese and assemble the cups in the muffin tin, then cover with plastic wrap and store them in the refrigerator until you’re ready to bake.

You can also bake the mac and cheese cups completely ahead of time and reheat them before serving.

making mac and cheese cups - topping put over the mac and cheese in each well of a muffin pan before baking

baked mac and cheese cups in a gray, 12-cup muffin pan after baking

Tips for the Best Mac and Cheese Cups

Grease the muffin tin well. Generously butter every well of the muffin pan, including the sides, so the mac and cheese cups are easy to remove.
Or, Use a silicone muffin pan for the easiest removal.
Don’t rinse the pasta. Drain the cooked macaroni, but don’t rinse it.
Don’t undercook the sauce. Cook the sauce until it’s thick enough to coat the back of a spatula before adding the cheese.
Let them cool before removing. Let the mac and cheese cups cool in the muffin tin for 5 to 10 minutes after baking. They firm up as they cool and will be much easier to remove.
Loosen the edges first. Gently run a spoon or butter knife around the edges of each cup before carefully lifting it out of the pan.

a baked macaroni and cheese cup on a white marble serving board topped with parmesan cheese with another mac and cheese cup in the background.

What to Serve With Mac and Cheese Cups

These macaroni and cheese cups are delicious served as a side dish with just about any meal! They’re also perfect for holidays, parties and potlucks!

We always serve a veggie on the side (check out all of our vegetable recipes), usually roasted broccoli or a kale salad for a balanced meal.
Enjoy it with these homemade chicken nuggets or the best meatloaf!
It’s also a great Thanksgiving side dish – check out my list of our favorite Thanksgiving Recipes.

a hand holding a baked macaroni and cheese cup with a bite taken out of it so the cheesy inside is visible. It's topped with cooked bacon, a breadcrumb topping and chopped fresh parsley. There are more mac and cheese cups in the background

How to Store Macaroni and Cheese Cups

Store leftover mac and cheese cups in an airtight container in the refrigerator for up to 5 days.

Reheat

Reheat individual mac and cheese cups in the microwave or warm them in the oven in a covered baking dish.

Freeze

Let the mac and cheese cups cool completely, then arrange them in a single layer on a baking sheet and freeze until hardened. Transfer the frozen cups to an airtight container and freeze for up to 2 months.

Thaw them overnight in the refrigerator or reheat them gently from frozen in the microwave or oven.

a baked macaroni and cheese cups on a white plate topped with crumbled bacon and chopped parsley. There are two baked mac and cheese cups in the background.

Mac & Cheese Cups Recipe FAQs

How do you keep mac and cheese cups from falling apart?

The key is making a thick cheese sauce, generously greasing the muffin pan and letting them cool in the muffin tin for 5 to 10 minutes after baking.

Can I double this recipe?

Yes, you can double the recipe and it will make 24 mac and cheese muffins.

What cheese is best in mac and cheese?

I recommend a high-quality medium or sharp cheddar cheese. I also love using half sharp cheddar and half gouda.

How do you keep mac and cheese creamy?

I worked hard to create this recipe to be moist and creamy while still holding together when baked as muffins.

How do you get mac and cheese cups out of the muffin tin?

First, a silicone muffin pan makes this super easy. Or, you can generously butter the muffin tin before adding the macaroni and cheese. After baking, let the cups cool for 5 to 10 minutes, then gently loosen the edges with a spoon or butter knife before carefully lifting them out.

Can you use muffin liners for mac and cheese cups?

No do not use paper liners. They will absorb the sauce. You can use silicone liners.

Do you need eggs in this recipe?

No! You don’t need eggs to make this mac and cheese cups recipe. I specifically created the cheese sauce so the cups stay creamy and cheesy while still holding together once they’re baked and cooled.

Can I add mix-ins?

Yes! You can add cooked bacon, finely chopped broccoli, ham or other favorite mac and cheese mix-ins.

one baked macaroni and cheese cup on a white surface. there's a bite taken out of it so the cheesy inside is visible. It's topped with cooked bacon, a breadcrumb topping and chopped fresh parsley. There are more mac and cheese cups in the background

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