Themes⚙
Baked Macaroni and Cheese Cups with Holiday Shapes
Bake individual mac and cheese cups shaped for the holidays, perfect for party appetizers or kids’ lunches. Easy recipe with cheddar and pasta.
Baked Mac and Cheese Cups with Holiday Shapes are individual servings of classic macaroni and cheese that are baked in muffin tins and finished with festive, cut-out toppers. The recipe combines cooked elbow macaroni with a creamy cheese sauce—typically prepared from butter, flour, milk, and a blend of sharp cheddar and mild cheeses—before the mixture is portioned into cups, sprinkled with a light bread-crumb or cheese garnish, and baked until golden. Once cooled slightly, the tops are decorated with small pastry or cheese cut-outs shaped like seasonal icons, adding visual appeal without altering the familiar flavor profile. These portable, kid-friendly cups are commonly served as appetizers, party snacks, or side dishes during Thanksgiving, Christmas, and other winter celebrations, offering a convenient way to enjoy comfort food in a festive format.
Baked Macaroni and Cheese Cups with Holiday Shapes
Beyond their festive look, these cups are a meal-prep dream: they freeze and reheat beautifully, so you can bake a batch weeks before the rush of holiday hosting. Plus, the recipe invites endless personalization—swap in gluten-free pasta, sneak in puréed veggies, or play with spice blends to match any menu or dietary need.
Prep Time
20 minutes
20 minutes
Cook Time
30 minutes
30 minutes
Total Time
50 minutes
50 minutes
Ingredients
Elbow macaroni – 8 oz (about 2 cups dry)
- Unsalted butter – 2 Tbsp
- All-purpose flour – 2 Tbsp
- Whole milk – 1 ½ cups
- Sharp cheddar cheese, freshly shredded – 1 ½ cups
- Mozzarella (or Monterey Jack) cheese, freshly shredded – ½ cup
- Parmesan cheese, finely grated – ¼ cup
- Large egg, lightly beaten – 1
- Kosher salt – ½ tsp
- Freshly ground black pepper – ¼ tsp (optional, for a little bite)
- Panko (or plain) bread crumbs – ⅓ cup
- Non-stick cooking spray (or a thin smear of butter) – enough to coat the muffin pan
- Assorted thin cheese or vegetable slices for “holiday shapes” (e.g., white cheddar, provolone, red or green bell pepper, carrot)—about 4 oz total, cut with small seasonal cookie cutters (optional but festive)
Method
Preheat the oven to 375 °F
- Coat a 12-cup muffin tin with non-stick cooking spray
- Bring a large pot of salted water to a boil
- Add elbow macaroni to the boiling water
- Cook the macaroni until al dente according to package directions
- Drain the cooked macaroni thoroughly
- Melt butter in a medium saucepan over medium heat
- Whisk flour into the melted butter to form a roux
- Cook the roux for about one minute while whisking continuously
- Slowly pour milk into the roux while whisking until smooth
- Continue cooking and whisking until the sauce thickens
- Remove the saucepan from the heat
- Stir shredded cheddar cheese into the sauce until fully melted
- Season the cheese sauce with salt and pepper to taste
- Combine the drained macaroni with the cheese sauce until evenly coated
- Spoon the macaroni and cheese mixture into the prepared muffin cups
- Press the mixture down gently so each cup is packed firmly
- Cut holiday shapes from sliced cheese using small cookie cutters
- Place one cheese shape on top of each filled muffin cup
- Sprinkle breadcrumbs over the tops if desired
- Bake the cups in the preheated oven for 15 to 20 minutes until golden and bubbling
- Remove the muffin tin from the oven
- Let the macaroni and cheese cups cool in the pan for five minutes
- Run a thin knife around the edges of each cup to loosen it
- Lift the macaroni and cheese cups out of the pan
- Serve the baked macaroni and cheese cups warm
Nutrition (whole recipe)
Calories
2609 kcal Protein
128 g Fat
140 g Carbs
214 g Fiber
10 g Sugar
27 g
2609 kcal Protein
128 g Fat
140 g Carbs
214 g Fiber
10 g Sugar
27 g
Notes
Butter and dust each muffin cup with panko before filling—this builds a crispy, bite-size “crust” that also helps the cups release cleanly. Stir a tablespoon of grated Parmesan and a pinch of smoked paprika into the sauce for extra depth. Once baked, let the cups rest 5 minutes, then twist gently with a spoon to lift them out intact.
why this recipe
These baked mac and cheese cups capture everything we love about the classic comfort dish—creamy sauce, tender pasta, and a golden, crispy crown—then elevate it with festive holiday shapes that make every bite feel like a celebration. Portioning the macaroni into individual cups not only guarantees perfectly caramelized edges but also offers a convenient, mess-free way to serve guests of all ages, whether at a family dinner, a classroom party, or a cozy movie night. Because the recipe can be assembled in advance and reheated without losing its velvety texture, it adds welcome flexibility to busy holiday schedules, while the playful presentation turns an everyday favorite into a memorable centerpiece that sparks smiles before anyone even takes a bite.
FAQs
FAQ acf
Frequently Asked Questions
Can I freeze the mac and cheese cups, and what’s the best way to reheat them so they stay creamy?
Yes—once the baked cups have cooled completely, flash-freeze them on a tray, then wrap each in plastic and store in an airtight container for up to 2 months. Reheat straight from frozen, covered with foil, in a 350 °F (175 °C) oven for 15–18 minutes (add a teaspoon of milk to each cup for extra insurance), then uncover for 3 minutes to restore the crisp top; this keeps the centers creamy and prevents drying out.
How do I adapt the recipe to be completely gluten-free?
Swap the regular elbow macaroni for a certified gluten-free brand and replace the flour in the roux with an equal amount of a cup-for-cup gluten-free flour blend (or 1 Tbsp cornstarch whisked into cold milk). Use gluten-free panko or finely crushed rice crackers instead of standard bread crumbs, and be sure all cheeses, seasonings, and cooking sprays are labeled GF to avoid hidden wheat. That’s it—no other changes are needed for the cups to bake and hold together just like the original.
Can I add vegetables or protein to turn these cups into a more complete meal?
Absolutely—fold 1–1½ cups of finely chopped, quick-cooking add-ins (e.g., blanched broccoli florets, thawed peas, sautéed spinach, or diced bell pepper) and/or ¾–1 cup of cooked protein such as shredded rotisserie chicken, crumbled bacon, diced ham, or drained tuna directly into the sauced pasta before portioning it into the muffin tin. Keep the pieces small so each cup holds together, and add just 2–3 extra minutes to the bake time if the mix-ins are chilled.