I love this recipe because it takes classic mac ‘n’ cheese and turns it into a portable, easy-to-serve version. The cups hold their shape beautifully and are just as delicious warm or cold. I find them great for meal prepping since they freeze well, making them perfect for lunchboxes or quick weeknight dinners.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
230g (2 1/2 cups) dried casarecce pasta 50g butter 2 tbsp plain flour 375ml (1 1/2 cups) reduced-fat milk 70g (2/3 cup) reduced-fat pre-grated pizza cheese 100g finely chopped cooked chicken 2 green shallots, chopped, plus extra, chopped, to serve
Directions
I start by cooking the pasta in a large saucepan of salted boiling water, following the packet directions until al dente. I drain it well and transfer it to a large mixing bowl.
Meanwhile, I melt the butter in a frying pan over medium-high heat until foamy. I add the flour and cook, stirring, for 1–2 minutes until it starts to bubble. I remove it from the heat and gradually stir in the milk until smooth. Then, I return it to the heat and cook, stirring, until the mixture comes to a gentle boil and thickens. I add half of the cheese and stir until smooth and creamy.
I pour the sauce over the cooked pasta and mix well.
I preheat the oven to 200°C (180°C fan-forced) and line a 12-hole, 80ml (1/3 cup) muffin pan with paper cases.
I add the chopped chicken and shallots to the pasta mixture, season with salt and pepper, and stir until everything is well combined. I divide the mixture evenly among the prepared muffin cases, pressing down gently with the back of a spoon.
I sprinkle the remaining cheese on top of each cup and bake for 15–20 minutes, or until they’re golden and just firm to the touch. I let them cool for about 5 minutes before transferring them to a wire rack. I serve them warm or cold, topped with extra chopped shallots.
Servings and Timing
This recipe makes 12 mac ‘n’ cheese cups. It takes about 20 minutes to prepare and 35 minutes to cook, for a total of 55 minutes.
Variations
I sometimes add a handful of cooked vegetables like peas, corn, or broccoli to the mix for extra nutrition. When I want a stronger flavor, I use a mix of cheddar and parmesan instead of pizza cheese. For a vegetarian version, I skip the meat entirely and add sautéed mushrooms or diced capsicum.
Storage/Reheating
I store the cooled mac ‘n’ cheese cups in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 180°C for about 8 minutes until warmed through. They can also be frozen for up to 3 months—perfect for meal prep. I thaw them overnight in the fridge before reheating.
FAQs
Can I use a different type of pasta?
Yes, I sometimes use macaroni, penne, or any short pasta that holds sauce well.
Can I make these without meat?
Definitely! I often make a vegetarian batch by leaving out the meat or replacing it with extra veggies.
How do I keep the cups from sticking to the pan?
I line the muffin pan with paper cases or grease it lightly with cooking spray.
Can I use full-fat cheese and milk?
Yes, full-fat versions make the sauce even creamier and richer in flavor.
Can I add more toppings?
I love sprinkling a bit of breadcrumbs or parmesan on top before baking for a crispy crust.
Are these good for kids’ lunchboxes?
Yes, they’re a great make-ahead lunchbox option and taste delicious even when cold.
Can I make them gluten-free?
Yes, I use gluten-free pasta and substitute the flour with a gluten-free blend for the sauce.
Can I double the recipe for a party?
Absolutely, I double the ingredients and bake in batches for larger gatherings.
How can I make them extra cheesy?
I add an extra handful of cheese to the sauce or sprinkle more on top before baking.
Can I make them ahead and freeze them?
Yes, I bake them first, cool completely, then freeze in an airtight container for up to 3 months.
Conclusion
I love how these muffin pan mac ‘n’ cheese cups make comfort food so easy to share and store. They’re creamy, cheesy, and packed with flavor in every bite. Whether I make them for family lunches, meal prep, or a fun cooking project with kids, they always come out perfectly golden and delicious.
These Muffin Pan Mac ‘n’ Cheese Cups are creamy, cheesy, and perfectly portioned for lunches, snacks, or parties. Each cup combines tender pasta, rich cheese sauce, and savory chicken, baked until golden and just firm enough to hold their shape.
Ingredients
230 g (2 1/2 cups) dried casarecce pasta
50 g butter
2 tbsp plain flour
375 ml (1 1/2 cups) reduced-fat milk
70 g (2/3 cup) reduced-fat pre-grated pizza cheese
100 g finely chopped cooked chicken
2 green shallots, chopped, plus extra to serve
Instructions
Cook the pasta in a large saucepan of salted boiling water according to packet directions until al dente. Drain well and transfer to a large bowl.
Melt the butter in a frying pan over medium-high heat until foamy. Add the flour and cook, stirring, for 1–2 minutes until bubbling. Remove from heat and gradually stir in the milk until smooth. Return to heat and cook, stirring, until the mixture boils and thickens.
Add half the cheese to the sauce and stir until melted and creamy. Pour the sauce over the pasta and mix well.
Preheat the oven to 200°C (180°C fan-forced). Line a 12-hole, 80 ml (1/3 cup) muffin pan with paper cases.
Add the chicken and shallots to the pasta mixture, season with salt and pepper, and stir to combine. Divide evenly among muffin cases, pressing gently with the back of a spoon.
Sprinkle the remaining cheese over the top of each cup.
Bake for 15–20 minutes, or until golden and just firm. Cool for 5 minutes before transferring to a wire rack. Serve warm or cold, topped with extra shallots.
Notes
Add vegetables like peas, corn, or broccoli for extra nutrition.
Use cheddar and parmesan for a stronger cheese flavor.
For a vegetarian version, omit the chicken and add mushrooms or capsicum.
Top with breadcrumbs or extra parmesan before baking for a crispy crust.
Freeze for up to 3 months and reheat in the oven or air fryer.
