Mac & Cheese Cups

Mac & cheese cups feature a buttery cracker crust filled with extra cheesy mac & cheese.

Mac & cheese is one of our favorite things to make. I mean, what kid doesn’t love mac & cheese? And lets be honest, what adult doesn’t love mac & cheese? I have made countless mac & cheese recipes but this one is definitely one of the best!

My favorite part of this recipe is the buttery cracker crust that surrounds the mac & cheese. Most mac & cheese casseroles have some sort of crust on top but the crust on the bottom of these cups is out of this world.

The crust starts with butter crackers but to make the crust extra cheesy, you will add crushed cheese crackers too. Mix the crackers with butter and more shredded cheese and I am telling you, this crust is amazing.

The actual mac & cheese is pretty basic with macaroni noodles, butter, eggs to hold the cups together, milk and sour cream to make them extra creamy, and cheese (of course). You will divide the mixture among the cups and sprinkle with more cheese and bake!

The hardest part about this recipe is waiting for them to cool. Feel free to dig right in just beware of burning your mouth…not like I have ever done that or anything 😉

Mac & Cheese Cups

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Serves: 12 cups

Ingredients

¾ cup crushed butter crackers (I used Ritz)
¾ cup crushed cheese crackers (I used Cheez-its)
2 cups shredded cheddar cheese, divided
6 tablespoons butter, divided
4 cups cooked macaroni (about 8 ounces uncooked)
2 large eggs
½ cup milk
¼ cup sour cream

Instructions

Pre heat oven to 350 degrees. Generously spray a muffin tin with non-stick cooking spray and set aside.
In a medium bowl, melt 4 tablespoons of butter. Mix in the butter crackers, cheese crackers, and one cup of cheddar cheese. Mix well. Divide the mixture among the muffin tin and press firmly with your fingers to form the crust.
In a large bowl, combine the macaroni, ½ cup cheddar cheese, eggs, milk, and sour cream. Cut the remaining two tablespoons of butter into small chunks and add to the macaroni mixture. Use a spoon to divide the macaroni among the prepared cracker crusts.
Sprinkle the remaining ½ cup cheddar cheese on top of the mac & cheese cups. Bake for 25 minutes. Allow the cups to cool for 5 minutes before removing from the muffin tin. Enjoy immediately.

Nutrition Information

Serving size: 1 cup Calories: 269 Fat: 16g Carbohydrates: 21g Sugar: 1g Sodium: 268mg Protein: 10g