Mac and Cheese Cup Appetizer

Appetizer, Recipe

Elsie Jerzak

Bradford County Dairy Princess


  • 2 cups uncooked elbow macaroni
  • 1 egg beaten
  • 1 cup MILK
  • 1 ½ cups shredded SHARP CHEDDAR CHEESE
  • 1 ½ cup shredded MOZZARELLA CHEESE
  • ½ cup bread crumbs
  • 2 tsp. olive oil
  • ½ tsp. salt  


Preheat oven to 350 degrees F. Grease muffin tin with nonstick cooking spray. Bring large pot of water to a boil and add macaroni. Cook for eight minutes. Remove from heat and drain pasta and return to pan. Stir in BUTTER and beaten egg until pasta is evenly coated. Set aside ½ cup of CHEDDAR CHEESE and add the rest of the CHEESE and MILK to the pasta. When the CHEESE has been melted, spoon pasta into the prepared muffin tin. Mix breadcrumbs, olive oil, and salt into a small bowl. Sprinkle the reserved CHEESE and the breadcrumb mixture on top of the pasta muffins. Bake for 30 minutes in the oven or until the top is nicely browned. Allow the muffin to cool before taking it out of the pan so they hold the muffin shape.
A great handheld appetizer to serve at a party!