Three Cheese Mini Macaroni and Cheeses

Transform your favorite comfort food into a bite-sized delight with Three Cheese Mini Macaroni and Cheeses! This crowd-pleasing recipe takes creamy, cheesy macaroni and bakes it into individual portions, perfect for parties, potlucks, or family dinners. Featuring a rich blend of sharp cheddar, gooey mozzarella, and nutty Parmesan, each mini mac combines a velvety cheese sauce with tender elbow macaroni and a crispy breadcrumb topping. Baked to golden perfection in a muffin tin, these adorable, grab-and-go servings are easy to make and irresistibly satisfying. Whether served as a fun appetizer, a side dish, or the main event, these mini mac and cheeses are sure to become a favorite at your table.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 cups elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 1 unit large egg
• 0.33 cup breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon paprika (optional, for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or butter.

Step 2

Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 3

In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until it forms a smooth paste.

Step 4

Slowly pour in the milk while whisking to avoid lumps. Cook for 4-5 minutes, stirring frequently, until the mixture thickens into a creamy consistency.

Step 5

Remove the saucepan from heat and stir in the cheddar cheese, mozzarella cheese, and Parmesan cheese until fully melted and smooth.

Step 6

Season the cheese sauce with salt and black pepper. Taste and adjust the seasoning if needed.

Step 7

In a small bowl, beat the egg and slowly whisk it into the cooled cheese sauce to combine.

Step 8

Mix the cooked macaroni into the cheese sauce, ensuring all pasta is well coated.

Step 9

Spoon the macaroni mixture evenly into the prepared muffin tin, filling each cup generously.

Step 10

In a separate small bowl, combine the breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of each macaroni cup for a crispy topping.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the tops are golden and bubbly.

Step 12

Let the mini mac and cheeses cool in the muffin tin for 5 minutes. Use a butter knife to carefully loosen and remove each portion.

Step 13

Garnish with a sprinkle of paprika, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1125.0g)

Amount per serving	% Daily Value*
Calories	2777.1

Total Fat 148.6g	0%
Saturated Fat 80.5g	0%
Polyunsaturated Fat 1.9g
Cholesterol 578.9mg	0%
Sodium 5355.6mg	0%
Total Carbohydrate 230.1g	0%
Dietary Fiber 9.7g	0%
Total Sugars 33.6g
Protein 131.1g	0%

Vitamin D 255.7IU	0%
Calcium 2718.3mg	0%
Iron 11.3mg	0%
Potassium 862.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 18.8%

Carbs: 33.1%