Description
Bite-sized macaroni cups filled with four creamy cheeses, perfect as appetizers or snacks.
Ingredients
- 8 oz elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup crumbled blue cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Breadcrumbs (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin.
- Cook the elbow macaroni according to package directions until al dente; drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until smooth.
- Gradually whisk in the milk, continuing to stir until the mixture thickens.
- Stir in the garlic powder, onion powder, salt, and pepper.
- Remove from heat and mix in the cheeses until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until well combined.
- Spoon the macaroni mixture into the greased muffin tin, filling each cup to the top.
- Sprinkle breadcrumbs on top for added crunch.
- Bake for 20-25 minutes until golden and crispy on top.
- Let cool slightly before removing from the tin. Enjoy your cheesy macaroni cups!
Notes
These macaroni cups can be refrigerated for 3-4 days or frozen for up to 2 months. Serve with marinara or ranch dressing for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American