mac and cheese cup

Mac and Cheese Cups

Baked Mac and Cheese Cups are made with boxed mac and cheese and other simple ingredients for a fun way to eat mac!

Prep: 10 minutesCook: 30 minutesTotal: 40 minutes
Fat 16 Carbs 48 Protein 12
Yield 12 cups 1x


  • 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 

Optional Garnish

  • chopped fresh parsley


  1. 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.
  2. 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. 
  3. Cut the butter into the breadcrumbs until a crumble is formed. Set aside. 
  4. Bring a large saucepan of salted water to a boil. 
  5. Add the boxed macaroni noodles to the boiling water and stir. 
  6. While the macaroni is boiling, heat a small skillet over medium/high heat and add 1 tablespoon of butter.
  7. 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. 
  8. Cook the macaroni noodles until they are a little undercooked. They will continue to cook in the oven. 
  9. 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. 
  10. Make the mac and cheese sauce by heating the same saucepan over medium heat. Add two tablespoons of butter. 
  11. 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. 
  12. 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. 
  13. Finally, add the onion and garlic mixture and macaroni noodles to the sauce and mix until the noodles are coated in the cheese sauce. 
  14. 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. 
  15. Sprinkle 1 tablespoon of the breadcrumb topping over the top of each mac and cheese cup.
  16. Place the muffin tin in the oven and bake for 10-15 minutes or until the breadcrumb topping turns golden brown. 
  17. 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. 
  18. Garnish with fresh parsley and enjoy. 

Nutrition Facts

Serving Size: 2 cups Calories: 387 Sugar: 6 Fat: 16 Carbohydrates: 48 Fiber: 2 Protein: 12
Author: Lee FunkeCategory: Main MealMethod: OvenCuisine: American

Keywords: mac and cheese cups