Once you make these comfort food baked mac and cheese cups, lunchboxes will never be the same!
Mac And Cheese To-Go!
These mac & cheese cups are perfect for throwing into a lunchbox.
Baked in a muffin tin for instant portion control, they are super easy to make – with just 5 ingredients!
Single Serving Mac & Cheese
Get ready to love macaroni and cheese even more than you already do.
The recipe is perfect for any time you want a quick meal to take on-the-go or a crowd-friendly appetizer that will have everyone asking for the recipe.
Packing the mac and cheese bites into your kids’ lunchboxes—perhaps with Sweet Potato Brownies for dessert—is sure to win you the Coolest Mom Of The Year Award.
Macaroni And Cheese – Baked In A Muffin Tin
Easy To Make
Leftovers Can Be Frozen
Vegan & Soy Free Options
The mac and cheese cups are so adorably addictive that you’ll kind of want to eat the whole batch. So maybe forget what I said about portion control! They’re also great for an easy weeknight dinner, served with a salad or steamed veggies, and Monday’s Deep Dish Brownie Pie.
Baked Mac And Cheese Cups
Baked Mac & Cheese Cups To Go!
- 4 oz dry elbow macaroni
- 1/4 cup milk of choice
- 1/4 tsp salt
- 1 tbsp nutritional yeast OR Parmesan such as vegan parma
- 6 oz shredded cheese, such as fyh vegan
- optional 1 tbsp buttery spread
Grease a muffin tin very well, making sure to grease the sides. Set aside. Preheat oven to 400 F. Bring a salted pot of water to a boil, and then cook the pasta until al dente. Drain completely, then add all other ingredients (including the 1/4 tsp salt) to the pot with the drained pasta. Cook over low heat, stirring continuously, until cheese melts. Portion into the muffin tins and press each down. Bake 20 minutes on the middle rack. So that the cups set up without falling apart, let them cool at least 15 minutes before going around each with a knife and then popping out of the muffin tins.
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