Mini Mac and Cheese Cups

You will need

🫕 Pasta – We use elbow macaroni, which is dry pasta shaped in short tubes. If you don’t have macaroni, you can substitute another small pasta shape like mini penne, shells, or cavatappi. Choose something that holds sauce well and fits into ramekins.

🥛 Dairy – Butter is used to make the roux, and milk forms the base of the creamy cheese sauce. Whole milk is best, but 2% milk works too. It’s slightly less creamy but still makes a great sauce. For the cheese, medium cheddar melts well and has a balanced flavor. I’ve tried sharp, mild, and combinations with other cheeses, and medium cheddar is my favorite for this recipe.

🫙 Condiments – Worcestershire sauce adds a subtle depth of flavor. A little goes a long way, and it complements the cheese and spices. Look for it in the condiment aisle at most grocery stores.

🧂 Seasoning – Salt, black pepper, mustard powder, garlic powder, and onion powder season the sauce and bring everything together.

🥣 Pantry – All-purpose flour is combined with butter to make a roux that thickens the cheese sauce.

📖 See the recipe card for quantities and preparation.

How to make mini mac and cheese cups

1. Bring a large pot of water to a boil. Add 1–2 tablespoons of salt. Add the pasta and cook according to the package directions for al dente. Drain well and set aside.
2. While the pasta cooks, melt the butter in a large pot over medium heat. When the butter is melted and foamy, add the flour.
3. Cook for 2 minutes, stirring often, to remove the raw flour taste.
4. Add the milk while stirring briskly. Continue stirring until the sauce is smooth.

5. Add the Worcestershire sauce, salt, black pepper, mustard powder, garlic powder, and onion powder. Stir well to combine.
6. Let the sauce come to a simmer over medium heat. This will take about 6–8 minutes. Stir occasionally. Then reduce the heat to medium-low or low.
7. Remove the pot from the heat. Let it stop simmering, then add the cheese. Stir in a handful at a time until fully melted.
8. Add the cooked macaroni to the cheese sauce. Stir to combine. Taste and add more salt if needed.

9. Portion the mixture into ramekins or small ovenproof dishes (we used 6 ounce ramekins). Place on a baking sheet to catch drips.
10. Bake in a 350°F oven for 25–30 minutes, until the tops are bubbly and golden. Let cool slightly, garnish with parsley if desired, and serve.

Substitutions and variations

Cheese swaps and combos – Medium cheddar is our go-to, but Colby Jack is great too—it melts nicely and adds a creamy texture. Monterey Jack is another good option if you want something mild. You can also mix up your cheddar—try sharp for more bite or toss in some white cheddar for variety.

Pasta options – Elbow macaroni works best, but if you don’t have it, use another small shape like mini penne, small shells, ditalini, or cavatappi. Just pick something that holds onto sauce and fits into the ramekins.

Make it a meal – Use larger ramekins (8–12 ounce size) or a gratin dish if you want to serve these as a main dish instead of an appetizer or side.

Optional toppings – Add some crunch before baking with toasted breadcrumbs, crushed butter crackers, or a little extra cheese on top. A sprinkle of Parmesan also works if you want more flavor.

Storing and reheating

Refrigerate leftovers – Let the ramekins cool completely, then cover tightly with plastic wrap or foil. Store in the refrigerator for 3 to 4 days.

To freeze – Cool completely, then wrap the ramekins tightly in a layer of plastic wrap followed by foil, or transfer the contents to a freezer-safe container. Label and date. Freeze for up to 2 months.

Reheating

In the oven – Preheat the oven to 325°F. Remove plastic wrap and cover the ramekin loosely with foil. Bake for 15–20 minutes, or until heated through. For a crisp top, uncover during the last 5 minutes.

In the microwave – Remove any foil and loosely cover the ramekin with a microwave-safe lid or paper towel. Microwave in 30-second intervals until heated through.

Important: Let the ramekin sit at room temperature for 15–20 minutes before reheating. Some bakeware (especially ceramic or glass) may crack if moved directly from the refrigerator to a hot oven.

Food safety: Don’t leave food out at room temperature for more than 2 hours—or more than 1 hour if the temperature is over 90°F. Leftovers should be reheated to 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.

If you like this recipe, try one of our other favorite individual-sized dishes! Pizza pot pies are always a hit with kids and adults. For dinner mains, check out mini beef pot pies or the comfort food classic mini shepherd’s pies. And if you're planning for a potluck or buffet, these mini turkey meatloaves are perfect. They’re all easy to serve, full of flavor, and great for dinner or entertaining!