Get ready to love mac and cheese even MORE than you already do.
Say hello to the portable version of mac and cheese – Appetizers will never be the same!!!
These cheesy homemade mac and cheese snacks are baked in a muffin tin for an easy and crowd-friendly appetizer that will have everyone asking for the recipe!
Plus, it’s like instant portion control.
Except that these mac and cheese cups are even more addictive than they are adorable, and you’ll kind of want to eat all of them.
So maybe it’s best to forget what I said about portion control…
These are great if you need an easy party appetizer (hi, Super Bowl Sunday!), and they are just as great to throw into a lunchbox and win the Coolest Mom Award.
Or serve as a quick lunch or dinner, along with some steamed veggies or Homemade Garlicy Kale.
(For recipe instructions, see: How To Cook Kale – The Easy Way.)
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 Daiya 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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And if you are still craving mac and cheese…