Mac and Cheese Cups

These mac and cheese cups are always a game-day favorite, and not just because everyone loves macaroni and cheese.
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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: Makes 20 to 24 cups
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Nonstick cooking spray

1/8 teaspoon kosher salt, plus more for the pasta water

1 pound (455 grams) small elbow macaroni

20 to 24 frozen wonton wrappers, thawed

4 tablespoons unsalted butter

2 tablespoons unbleached all-purpose flour

1 1/4 cups (300 milliliters) whole milk

1/2 cup (50 grams) grated Parmesan cheese, plus more for garnish

1/2 cup (50 grams) shredded Mexican-style cheese blend, plus more for garnish

1/8 teaspoon coarsely ground black pepper

1 tablespoon hot sauce, such as Tabasco

1 teaspoon powdered chicken or vegetable bouillon

1 teaspoon finely chopped scallions, plus more for garnish

1 teaspoon finely chopped fresh flat-leaf parsley


Special equipment:
a 24-cup mini muffin tin
  1. Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F (177 degrees C). Coat a 24-cup mini muffin tin with cooking spray.
  2. Cook the elbow macaroni according to the package instructions. Drain in a colander and set aside.
  3. Working with one wonton wrapper at a time, cut tiny slits in all four corners of the wrapper, so that it nestles easily into a muffin tin opening. Repeat until you have 20 to 24 wonton "cups." Bake until golden brown, 6 to 8 minutes. Carefully remove the wonton wrappers from the muffin tin and let cool.
  4. In a heavy-bottomed medium saucepan, melt 2 tablespoons of the butter over medium heat. Whisk in the flour, and when the roux forms small balls, slowly whisk in the milk and continue to whisk constantly to avoid scorching the sauce.
  5. Add the cheeses, salt, and pepper and cook, whisking, until the cheese is incorporated, 2 to 3 minutes. Reduce the heat to medium-low, then add the hot sauce, powdered bouillon, scallions, parsley, and the remaining 2 tablespoons butter and cook, whisking occasionally, until the sauce is velvety and coats the back of the spoon, 4 to 5 more minutes.
  6. In a large bowl, combine the cooked elbow macaroni with the warm sauce and stir to completely coat the pasta in the sauce. Spoon the mac and cheese mixture into the wonton cups, add any desired toppings, and serve.
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