These baked mac and cheese cups deliver all the creamy, cheesy flavor of the classic dish in bite-sized form. With just five minutes of prep, they’re an easy crowd-pleaser for game day or any gathering.
Cheesy goodness
These mac and cheese appetizers are rich, cheesy, and satisfying. They work great served right from the muffin cup or on a plate with a fork — I love grabbing one and eating it straight from the cup.
This recipe is especially simple because it uses a jarred cheddar sauce. The RAGÚ Double Cheddar sauce blends sharp cheddar, Parmesan and Romano for a bold, creamy flavor, but any favorite jarred sauce will do. If you prefer making your own, a homemade creamy cheddar sauce also works well.
They’re ideal for game day or casual entertaining and pair nicely with other handheld appetizers.
Make them ahead of time and bake just before serving for warm, melty bites everyone will enjoy.
Helpful tips
- Jarred cheddar sauce keeps these fast and fuss-free. Use the brand you like best or make your own cheddar sauce if you prefer.
- Leftovers store well in an airtight container in the fridge for up to a week. For freezing, add extra cheese sauce before freezing so they thaw and reheat with better texture.
- If you spoon on a lot of sauce, serve the cups with small spoons so guests can enjoy the gooey texture without a mess.
How to make this mac and cheese appetizer
Pre-step
Bring a large pot of water to a boil and line a muffin pan with baking cups.
Step one
Gather the ingredients: elbow macaroni, cheddar cheese sauce, and crushed butter crackers or breadcrumbs.
Step two
Add salt to the boiling water and cook the elbow macaroni until al dente, about 8 minutes. Drain and transfer the pasta to a mixing bowl.
Step three
Preheat the oven to 350°F (175°C).
Step four
Pour the cheddar sauce over the cooked macaroni and fold gently with a spatula or large spoon until the pasta is evenly coated.
Step five
Spoon the mac and cheese into 12 prepared muffin cups, filling each cup evenly.
Step six
Sprinkle crushed butter crackers or breadcrumbs over the top of each cup for a crunchy finish.
Step seven
Bake at 350°F for about 15 minutes, until heated through and the crumbs on top are lightly golden. Remove from the oven and transfer the cups to a serving platter.
Serve warm and watch guests go back for seconds. These bite-sized mac and cheese cups are indulgent, comforting, and easy to make in large batches.
Enjoy — and as always, may all your dishes be delish!
Baked Mac and Cheese Appetizer
Ingredients
- 1/2 pound elbow macaroni
- water to boil
- salt for water
- 1/2 jar RAGÚ® Double Cheddar Sauce (or more)
- 1/4 cup crushed butter cracker crumbs or bread crumbs
Instructions
Make it
- Bring water to a boil and season with salt.
- Cook elbow macaroni in boiling water for about 8 minutes until al dente. Drain and place in a mixing bowl.
- Preheat the oven to 350°F (175°C).
- Pour cheddar sauce over the macaroni and stir to combine.
- Divide the mac and cheese evenly among 12 muffin cups.
- Sprinkle crushed butter crackers or breadcrumbs over each cup.
- Bake for 15 minutes, then remove and transfer to a serving platter.
- Serve warm and enjoy.
Equipment
- Stockpot
- Muffin pan
- Rubber spatula or large spoon
- Muffin cups or liners
Notes
If the mac and cheese is very saucy, consider serving the cups with small spoons so guests can enjoy the gooey texture without spilling. For best freezer results, add extra sauce before freezing. Leftovers keep in the refrigerator up to one week.
Helpful tips
- Jarred sauce makes this quick and easy; use your preferred brand.
- Make your own cheddar sauce if you prefer a fresher flavor.
- Store leftovers in an airtight container in the fridge for up to one week.