Macaroni Cheese Cups
These mac and cheese cups are individual portions of macaroni cheese that are baked in a muffin tin. They are cheesy and delicious with a crispy topping made with panko breadcrumbs and they are ideal for lunch boxes.
Servings: 12 servings
Calories: 153kcal
Ingredients
- 200g macaroni pasta dried weight
- 1 spring onion finely chopped
- 40g butter
- 390ml whole milk
- 4 tbsp cornflour
- 80g mature cheddar cheese
- ½ teaspoon salt optional.
- ½ teaspoon black pepper
- 1 teaspoon paprika
Topping
- 40g mature cheddar cheese
- 10g panko breadcrumbs
- spring onions chopped for garnish
- chives chopped for garnish
Instructions
- Preheat the oven to gas mark 6/400oF/200oC then line a 12-count muffin tin with cupcake cases. Place a large pot of boiling on a high heat and bring to a boil. Add the pasta and cook for the time on the packaging then strain, rinse with cold water and set aside.
- In a saucepan, melt the butter on a medium heat then add the spring onion and cook for 2 minutes. Add the milk then immediately stir in the cornflour and cook while stirring until the sauce thickens. Once the sauce has become thicker, add the cheese and mix until the cheese melts then mix in the salt, black pepper and paprika.
- Combine the sauce and pasta together and mix well. Spoon the mixture evenly between the 12 cupcake cases then sprinkle on the cheese followed by the breadcrumbs. Bake in the oven for 25 minutes until golden brown.