Mac and Cheese Bites
We love to rotate through lots of types of pasta in our house, and these muffin tin macaroni and cheese cups are a fun option that I make for lunch for the kids—or as an appetizer to share with grown-ups. It’s so easy, too! To make this really easy, I start with a box of mac and cheese, then add stir in an egg and optional veggies with a spoon. (You don’t even need a separate bowl!) They bake up in about 10 minutes and are a fun food that the kids can eat with their hands. I for sure don’t make these every time we have mac and cheese, but it’s a fun option…especially for a day that needs a little mealtime surprise (like snow days or days when you’re just stuck at home). You can use any brand of mac and cheese you like, too, to make these cups, with any shape of pasta. So use what the kids might prefer.
Ingredients You Need
Here’s what you need to make this recipe for mac and cheese muffins so you know what to have on hand. Sign up for our email updates to get tips and ideas sent to your inbox.
Box mac and cheese (any brand): I use Annie’s here, but any brand will work similarly. (This is a shortcut to using elbow macaroni and making a cheese sauce, so it’s much easier than other recipes.)Egg: A large egg helps to hold the mixture together when it bakes into little muffins.Broccoli: I cut up fresh broccoli with kitchen scissors so the pieces were nice and small.Shredded cheese: This is optional, but it looks nice on top of the mac and cheese bites. I usually use mild or sharp cheddar cheese.
Ingredient Swaps
Use a gluten-free mac and cheese if you need to. The broccoli and cheese are optional, though we love using them. Trade in peas or cauliflower rice for the broccoli if you prefer. Homemade Mac and Cheese, especially if you have leftovers, would work similarly in this, too. Serve with dips if your kids are into them.
Step-by-Step Instructions
Here’s how to make this recipe for Mac and Cheeses Cups so you know what to expect. Scroll down to the bottom of this post for the full information.
How to Store
Store leftover mac and cheese muffins in an airtight container in the fridge for 3-5 days. Heat for 15-30 seconds in the microwave to serve. You can warm and pack in a thermos for your kids lunch, too, which is really fun and unexpected. TIP: Find my go-to thermoses for kids to ensure you have one that holds heat well.
Best Tips for Success
Use kitchen scissors to finely mince the broccoli so it’s about the same size as the noodles.Use whichever type of boxed mac and cheese you prefer. Cook according to package directions.Use peas or cauliflower rice instead of broccoli.To make in a mini muffin pan, fill each cup about full and bake for 8-10 minutes. Add pepper or onion powder if you want more flavor. Add a little panko bread crumbs on top of each cup with the shredded cheese to add a little crunch if desired.Coat the muffin pan with nonstick cooking spray to ensure they don’t stick.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share.
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This post was first published February 2022.
