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!

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.

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 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 :).
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!

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!

3-Cheese Mac and Cheese Cups

Mac & Cheese Cups

by:
Prep Time:
Cook Time:
Total Time:
Serves: 15
Category: Dinner
Ingredients
  • 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
Topping:
  • 2 tablespoons unsalted butter, melted
  • 1 cup Japanese panko bread crumbs
  • 2 tablespoons parmesan cheese, grated
Instructions
  • 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.
Topping
  • 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.
Tags: cheese, Vegetarian cheese, Vegetarian
by Jessica

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39 comments

  1. You can send a few my way. These look delicious!

    • Jessica says:

      Thanks Lauren! Unfortunately they are all done but the Mr. is making more 🙂

  2. Can I join the BreadCrumbs anonymus too?? Because I always end up eating most of the topping before I add it to my mac & cheese whooops. I love these lovely cups, and I like how you lightened you as well ;–)

  3. You could literally add anything to mac and cheese and I’d be into it. I’m a total mac and cheese fiend! These are so cute too, in cup form! Pinned 🙂

    • Jessica says:

      Thank you Rachel and thanks for pinning! Anything baked mac and cheese and I’m there too!

  4. In a day full of sweet treats, this looks absolutely incredible!! Love that its miniature, too – adorable and tasty is my kinda dish!

  5. Oh wow, these look amazing! I would eat at least ten in one sitting. 🙂

  6. These look awesome Jessica! I love mac and cheese but in a cup? So much more fun to eat! Love this! 🙂

    • Jessica says:

      Thanks Anne! They were so fun! The Mr. just made more but with kale instead…I’m adding it to the recipe because the kale was SO GOOD!

  7. Wow wow wow, these look amazing! Perfect for entertaining too. Love how you baked them up in muffin tins to create invididual servings! Simply brilliant 🙂

  8. These are just darling! And the perfect way to get the kiddos to eat more broccoli! Who could resist these?!?!? And, I just have to say how thrilled I am to have found your blog! Gorgeous photos, wonderful recipes, hilarious stories (gangs??? – LOL 😀 )! Plus, when I read that you live in Jamaica, you had me for sure! Love that place! We actually honeymooned there! 😀

    • Jessica says:

      Aww Shelley thank you so much!! And yes the perfect way to get them to eat it! So happy that you love my country, and my blog! I love yours too. Thanks for the kind words <3. I seem to forget just how beautiful it is for honeymoon spots! If you ever come back let me know so we can meet and I can take you all out to some amazing food places!

  9. I totally need to make these for my daughter. She would love them! And of course, I would too 🙂

    • Jessica says:

      I’m sure she should Christin (and you 😉 )! Let me know what you think! 🙂

  10. Kelly says:

    Love this mac and cheese in a cup. They look so adorable and a fun and what a great way for hiding more veggies inside:) Looks awesome Jessica!

    • Jessica says:

      Thanks Kelly! It certainly does hide but enhance the veggie’s good flavour (mainly hide :))

  11. FYI – Including this recipe in my Best of the Blogs: Christmas Recipes roundup today! keep an eye out 🙂

  12. heba says:

    when to add eggs

  13. Kristen says:

    Is it 8 oz of uncooked or cooked pasta? I’m looking forward to giving these a try! Great way to portion them out, if I can just stick to one 🙂

    • Jessica says:

      Hi Kristen!

      It’s uncooked in weight, but the recipe tells you to cook the pasta, so you’ll need two cups of uncooked pasta to make the entire recipe then just follow the instructions :). I hope you enjoy, I couldn’t stick to just one :).

  14. Janet Miller says:

    I can’t wait to make these. They look yummy! I’d whole wheat pasta & bread crumbs, but this is a pretty healthy option for a side dish, and automatic portion control!! I sure need that! I’m assuming these can be frozen.

    • Jessica says:

      Thanks Janet! Yes they can be frozen after being cooked. They work just as great with whole wheat pasta and breadcrumbs.

      • Janet Miller says:

        Thank you Jessica. I’m making these today. I’ll have one tonight with my pan seared salmon and a shredded brussels sprouts and baby spinach salad with walnuts and cranberries, an oven ‘fried’ goat cheese medallion, and the traditional family dressing.

      • Janet Miller says:

        Hope I’m not being a pest here. But these are DELICIOUS! I always make too much pasta, so had extra. Then I added a little more of this, and little more of that, and a smidge or 2 to compensate. I ended up with 17 cups. I let them cool quite a bit, then put them on a cookie sheet to freeze before I wrapped them to put in the freezer.

        http://i1370.photobucket.com/albums/ag265/janetmillr/broccolimacampcheesecups_zpsbc3ca0f5.jpg

        • Jessica says:

          Pest?! Never! I make recipes so you can try them and I LOVED feedback! So glad you liked them!! Thanks for sending the picture also Janet! 🙂 they look great.

  15. Veronica Burghart says:

    Hi Jessica. My name is Veronica and I am 9 years old and love cooking. I have been on a cooking rampage this week. I am vegetarian so it is hard to find the perfect dish for my family. I tried this one and LOVED it. I love broccoli and I love mac& cheese but, I would never of thought to put these two together. Thank you this dish was amazing.

    • Jessica says:

      Hi Veronica!

      I’m so glad you enjoyed this Mac and cheese broccoli cups!! You’re very welcome 🙂 thanks for letting me know!

  16. Debi says:

    These were delicious! I used GF pasta, doubled the recipe and had enough for a small casserole of Mac & Cheese. I used parchment in the cups and also sprinkled the tops with chopped bacon and Romano. I found I didn’t need as much milk as was called for after adding about half of it in. Thanks for posting!

    • Jessica says:

      Hi Debi,

      I’m SO glad you enjoyed this! I love your additions. Thanks so much for letting me know!

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