- 2 boxes mac and cheese, any kind (we used Annie’s mac and cheese)
- ½ large white onion, diced
- 1 tablespoon minced garlic
- 6 tablespoons salted butter, softened + separated
- ½ cup 2% Plain Greek yogurt
- 1/3 cup pasta water
- 1 teaspoon franks hot sauce (or any kind)
- ½ cup plain bread crumbs
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- chopped fresh parsley
- Begin by preheating the oven to 400ºF and line a muffin tin with muffin liners. Spray the muffin liners with non-stick cooking spray (do not skip spraying the muffin liners!). Set aside.
- Prepare the bread crumb topping first so it is ready. Place the bread crumbs, garlic powder, dried thyme, and dried oregano to a bowl and add 2 tablespoons of softened butter.
- Cut the butter into the breadcrumbs until a crumble is formed. Set aside.
- Bring a large saucepan of salted water to a boil.
- Add the boxed macaroni noodles to the boiling water and stir.
- While the macaroni is boiling, heat a small skillet over medium/high heat and add 1 tablespoon of butter.
- When the butter is melted add the white onion, garlic, and a pinch of salt to the skillet and sauté for 5-6 minutes. Remove from heat and set aside.
- Cook the macaroni noodles until they are a little undercooked. They will continue to cook in the oven.
- Set a ½ cup of pasta water (you take a little extra out just in case) aside and then strain the noodles, rinse them with cold water, and set aside.
- Make the mac and cheese sauce by heating the same saucepan over medium heat. Add two tablespoons of butter.
- When the butter is melted (not sizzling) add the Greek yogurt and ⅓ cup of the pasta water the the pan and whisk the ingredients together until thick and smooth.
- Add the franks sauce and boxed mac and cheese powder to the sauce and whisk together until smooth. You may need to add a bit more pasta water if there are cheese powder chunks that won’t dissolve. Add 1 teaspoon of pasta water to the sauce at a time if this happens.
- Finally, add the onion and garlic mixture and macaroni noodles to the sauce and mix until the noodles are coated in the cheese sauce.
- Using a large spoon, fill each muffin cup with mac and cheese. Press the mac and cheese filling down so that the mac and cheese is semi-packed down.
- Sprinkle 1 tablespoon of the breadcrumb topping over the top of each mac and cheese cup.
- Place the muffin tin in the oven and bake for 10-15 minutes or until the breadcrumb topping turns golden brown.
- Remove from the oven and let the mac and cheese cups cool for 10-15 minutes. If you take them out before letting them cool they will fall apart.
- Garnish with fresh parsley and enjoy.
Nutrition FactsServing Size: 2 cups Calories: 387 Sugar: 6 Fat: 16 Carbohydrates: 48 Fiber: 2 Protein: 12
Category: Main MealMethod: OvenCuisine: American
Keywords: mac and cheese cups