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–+ servings

Baked Mac and Cheese Cups

These creamy cheesy bites are the perfect finger food for a porch party.
Cuisine: American
Course: Party Perfect, Side Dish, Side Dishes
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Prep Time 20 minutes
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Total Time 50 minutes
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12
Servings 12
Baked mac and cheese cups arranged on a red platter with checkered racing flags, featuring golden crispy edges and creamy cheesy pasta, with Prairie Farms Milk bottles in the background.

Ingredients:

  • 16 oz elbow macaroni or cavatappi
  • 4 Tablespoons Prairie Farms Butter
  • 2 cups Prairie Farms Whole Milk
  • 8 oz sharp cheddar cheese freshly shredded
  • 8 oz mozzarella cheese freshly shredded
  • 2 tsp sodium citrate
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • Optional toppings: extra cheddar, buttered breadcrumbs, parsley

Directions:

  • Bring large pot of salted water to boil and cook pasta just shy of al dente. Drain and set aside.
  • In saucepan over medium heat, melt butter. Add whole milk and whisk in sodium citrate until dissolved.
  • Reduce heat to low and gradually add cheddar and mozzarella, whisking until smooth and glossy.
  • Stir in salt, black pepper, and garlic powder.
  • Fold cooked pasta into cheese sauce until fully coated.
  • Grease 12-cup muffin tin generously and divide mac and cheese mixture evenly between cups, pressing gently so they hold their shape.
  • Top with extra cheese or buttered breadcrumbs if desired.
  • Bake at 400°F for 15–20 minutes until bubbly with crispy golden edges.
  • Let cool 5–10 minutes before removing from muffin tin so cups can set properly.
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