Mac and Cheese Cups with Veggies

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Easy mac and cheese cups made with milk and sharp cheddar and cooked veggies.


  • 12-ounces whole grain pasta (elbow, bow tie, rotini, penne)
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 ½ cups milk
  • 1 ½ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground mustard
  • Pinch cayenne pepper
  • 2 ½ cups mild and/or sharp cheddar cheese, shredded, divided
  • 2 cups cooked veggies (broccoli, cauliflower, carrots, peas)


  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 of the cheese. Stir in cooked pasta and veggies.
  5. Coat two 12-cup muffin tins with cooking spray. Fill each cup with mac and cheese and top with remaining cheddar cheese. Bake 8-10 minutes, until cheese is melted and bubbly. Allow to slightly cool, then remove mac and cheese cups from the tin.
  6. Serve immediately or store in airtight containers in the refrigerator.


Storage Tip: Store cups in an airtight container in the refrigerator for 3-4 days or in the freezer for up to a month.


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