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Modified: Sep 12, 2021 | Categories: Main Course

Roasted Veggie Mac and Cheese Cups

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Confession time. I love roasted veggie mac and cheese cups.

Overhead shot of mac and cheese cups in a tin

Let's make roasted veggie mac and cheese cups

I'm always in the mood for mac & cheese. Like... always.  And because I love it so much, I tend to eat a scoop or three too much.  

Don't judge.  You know you've stood over the pot with a spoon after you've already eaten a large helping.  

Don't even try to deny it, friends, because I'm here to tell you I'm guilty.  We can be guilty together.

So my solution is divvying up the mac & cheese into muffin cups because it helps keep my portions in check.  

At least that's what I tell myself.

Also, anything in cup form is pretty adorable.  

And it's possible making adorable food is actually the most important thing.

Close-up of mac and cheese cups in a tin

How to use up leftover roasted vegetables

It's also important to stir in any leftover roasted veggies you have and top the little cups with extra melty, gooey cheese before consuming.

I use any leftover veggies I have, like broccoli, cauliflower, Brussels and sauteed greens. Even if you don't have any leftover, you can easily steam a bag of broccoli or cauliflower, chop it up and throw it in!

These little babes also make super great traveling companions!  I never would've guessed it, but I reheated them in the microwave, tossed them in my bag and took them with us on a road trip.  

I forgot a fork, but who needs one when they're in cup formation?!  I just snagged a couple out of the container and didn't need to stop for lunch.  

I mean... breakfast.  

Yep, I had mac & cheese cups for breakfast.

Mac and cheese cup on a spoon

P.S. Felix also enjoys Roasted Veggie Mac & Cheese Cups.

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Roasted Veggie Mac and Cheese Cups

Print Recipe

Easy mac and cheese cups made with sharp cheddar and leftover roasted vegetables.

  • Author: Julie Andrews
  • Prep Time: 15-20 mins
  • Cook Time: 15-20 mins
  • Total Time: 30-40 mins
  • Yield: Makes 24 cups 1x
  • Category: Dinner
  • Method: Stove-Top, Baking
  • Cuisine: American

Ingredients

Scale
  • 12-ounces whole grain pasta (elbow, bow tie, rotini, penne)
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground mustard
  • Pinch cayenne pepper
  • 2 cups sharp cheddar cheese, shredded, divided
  • ½ cup Gruyere, shredded
  • 1-2 cup(s) roasted veggies (Brussels sprouts, broccoli, cauliflower, carrots), chopped
  • Chopped flat-leaf Italian parsley, for serving

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook pasta according to package directions. Drain and set aside.
  3. In the same stock pot, heat butter at medium heat. Once melted and bubbly, whisk in flour. Simmer 1-2 minutes, until golden in color. Slowly whisk in milk, bringing heat to medium-high. Continue to whisk, bringing to a simmer. Whisk in salt, pepper, ground mustard and cayenne pepper. Gently simmer 4-6 minutes, until thickened. Taste and adjust seasoning, if necessary.
  4. Remove from heat and whisk in 1 ½ cups sharp cheddar and Gruyere. Stir in cooked pasta and roasted veggies.
  5. Coat two 12-cup muffin tins with cooking spray. Fill each cup with mac and cheese and top with remaining sharp cheddar cheese. Bake 12-15 minutes, until cheese is melted and bubbly. Allow to slightly cool, then remove mac and cheese cups from the tin.
  6. Top with chopped parsley and serve.

Notes

Storage Tip: Mac & Cheese Cups can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to a month.

Nutrition

  • Serving Size: 2 cups
  • Calories: 197
  • Sugar: 3g
  • Sodium: 306mg
  • Fat: 13g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 9g
  • Cholesterol: 51mg

Keywords: baked, easy, freezer friendly, healthy, from scratch, comfort food

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can't wait to see your creation!

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Monte Cristo Sandwich »

Reader Interactions

Comments

  1. Dalila G. says

    May 03, 2017 at 8:25 am

    YES!! I'm guilty of eating at least two spoons of leftover Mac & Cheese from the pot......LOVE IT!! ?
    Julie, these look cute and I really like the fact that they're little, more for me to nibble on and not feel soooo bad.
    Thanks for adding the veggies into the recipes.
    It sorta, kinda, maybe, balances out my naughtiness with Mac & Cheese. Have a nice day!
    Pinned!

    Reply
    • Julie Andrews says

      May 03, 2017 at 9:17 pm

      Haha, I'm so glad I'm not alone! Mac & cheese for life 🙂

      Reply
  2. Tina says

    May 05, 2017 at 7:04 am

    Yummy! I will be trying this recipe out! I think my kids will love it too 🙂 Oh and I love your photos 🙂

    Reply
    • Julie Andrews says

      May 06, 2017 at 3:01 pm

      Thanks so much, Tina! That means the world 🙂 I hope you and the kids really enjoy the mac and cheese cups!

      Reply
  3. Chelsea says

    May 05, 2017 at 8:35 am

    This sounds so yummy! Loving this twist on mac n' cheese!

    Chels @ Red Velvet Rooster

    Reply
    • Julie Andrews says

      May 06, 2017 at 3:01 pm

      Thanks Chels! I hope you give it a try 🙂

      Reply

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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