Sometimes, even though you’ve made those New Year’s Resolutions and sworn off all things buttery, cheesy and bacony – you find yourself whipping up a batch of oven baked mac and cheese cups. The heart wants what the heart wants, amirite?
But seriously – when the kids are home on break and hungry – and there’s a little leftover ham in the fridge from the holidays – this is a yummy solution 🙂
Check out how to make these Baked Mac & Cheese Cups for your hungry loved ones….
What you need:
- 4 Cups of cooked elbow macaroni noodles
- 3/4 Cup Milk
- 2 Cups Shredded Sharp Cheddar
- 2 Eggs, beaten
- 1/2 Stick Unsalted Butter, melted
- Diced ham or bacon (optional)
- Cayenne pepper, black pepper, or other seasonings (optional)
Directions for Baked Mac & Cheese Cups
1 . Preheat oven to 350 and spray a muffin tin lightly with nonstick spray.
2 . Melt 1/3 stick of butter in a small bowl and stir in a sleeve of crushed Ritz crackers and 1 cup of finely shredded sharp cheddar cheese.
3 . Press the crust mixture firmly into each muffin tin cup, making sure to flatten it up the sides a little ways as well. Fill all twelve muffin tins.
4 . Mix the noodles, beaten eggs, 1/2 cup of shredded cheddar and the last bit of melted butter together. Add a dash of cayenne pepper for more flavor (garlic, or even cajun seasoning would be yummy here as well)
5 . Next, spoon the macaroni and cheese mixture into each cup, topping with an extra sprinkle of shredded cheese (Um – and bacon if that floats your boat! It always floats mine…) I like using my favorite herb scissors to cut up my bacon easily!
6 . Bake at 350 for 20-30 minutes, letting the top get a tiny bit browned and crispy before removing.
Let sit and cool for just a bit before scooping them out of the pan.
Cut open and enjoy!
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