These Mac and Cheese Cups make Baked Macaroni and Cheese so easy! They’re delicious, very kid friendly and take only 20 minutes of prep!
I’m not sure if you’ve caught on yet, but I’m on a “make the other category of vegetables tastier mission”. I’m a tomato girl. Like, seriously. I used to bite into tomatoes like they were apples, and next up is my lettuce and shredded carrots. Not the whole carrots, the ones that are very curly and you usually get them on sushi salads. In fact, I LOVE salads in general. But, the other category of vegetables – green beans, broccoli and their friends, has just never caught me. Fortunately I turned myself into a green bean friend with yesterday’s post and today it was broccoli’s turn. These Mac and Cheese Cups may be cheating a bit, but it sure gets the job down, and I mean, in an unbelievable tasty “they-are-all-now-gone” way.
I love these Mac & Cheese Cups. It’s like the perfect side portion of your macaroni and cheese, or you can make them into a meal, and they’re served in very cute packaging. What I love is that no flavour is lost, and I actually think the broccoli enhances it by adding a slight meaty texture and crunch to balance out the creaminess of the mac and cheese. I actually like that this isn’t as cheesy as baked mac and cheese. My original intention was to make this a lightened version, and then I saw the cream cheese, and ..yeah. Oh well! This is a great alternative and adds a great twist on your broccoli cheese casserole also by providing individual servings for the whole gang.
Not, like, a literal gang…
And let’s not get started on the topping. I may need to join the BreadCrumbs Anonymous because I was tempted to just eat the topping off of mine. It adds even more of a perfect crunch and a different flavour and texture to the cups that you’ll be wondering why you haven’t made these before. Have no fear! You can make them right now :).
Mac & Cheese Cups
- 8 ounces (2 cups) elbow pasta
- 2 cups shredded mozzarella cheese
- 2 large eggs
- 1 cup 1% milk
- 1/4 cup cream cheese
- 1 1/2 cups broccoli florets, cooked and chopped
- 3 tablespoons chopped onion
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter, melted
- 1 cup Japanese panko bread crumbs
- 2 tablespoons parmesan cheese, grated
- Preheat oven to 375 degrees F.
- Cook macaroni according to package instructions in a salted pot of boiling water, undercooking slightly (al dente),
- Drain the pasta and in a large bowl with cream cheese and mozzarella cheese stir until cheese is gooey and melted.
- Crack the two eggs into a separate bowl, scrambling them slightly, then adding it to the pasta cheese mixture. Add the milk and stir.
- Add seasoning of salt, pepper, garlic powder and onion and italian seasoning and continue to mix.
- Add Dijon mustard and broccoli.
- Divide the mixture among 15 cups of a greased muffin tin (I used one 12 and 3 from the other tin). Stuff into the cups, about 1/4 cup each.
- In a small bowl, stir together butter, bread crumbs and parmesan cheese. Don't clump but instead mix until it is like lumpy sand. Sprinkle evenly over the macaroni. Divide bread crumb mixture among macaroni cups, pressing into the cups.
- Cook for 20 minutes. Allow to cool for 5 minutes and remove from tins. Enjoy! Let cool for at least five minutes before unmolding.