Down-Home Mac and Cheese Cups

45 4 servings, 2 mac and cheese cups (234 g) each
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4 servings, 2 mac and cheese cups (234 g) each

Just when you think mac and cheese can't be beat, it beats itself—when it's baked in foil-lined muffin cups and sprinkled with even more cheese. Our Down-Home Mac and Cheese Cups are a must-try!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add Velveeta; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
  • Spoon into 8 foil-lined muffin cups; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over cheddar.
  • Bake 20 min. or until heated through.

How to Bake in a Casserole Dish

Prepare recipe as directed, substituting a 2-L casserole dish sprayed with cooking spray for the muffin cups.

Make Ahead

Prepare recipe as directed, but do not bake. Refrigerate up to 24 hours before baking, uncovered, as directed.


  • 4 servings, 2 mac and cheese cups (234 g) each

Nutritional Information

Serving Size 4 servings, 2 mac and cheese cups (234 g) each
Calories 580
% Daily Value
Total fat 29g
Saturated fat 17g
Cholesterol 80mg
Sodium 1200mg
Carbohydrate 57g
Dietary fibre 2g
Sugars 10g
Protein 22g
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 35 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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