Ingredients
Macaroni and Cheese Mixture
- 1 cup uncooked macaroni pasta (125 grams)
- 1 large egg
- ¾ cup 1% milk
- ¼ teaspoon salt
- ¼ teaspoon sriracha sauce (optional)
- 2½ cups shredded cheddar cheese
Instructions
- Cook Macaroni: In a medium pot over medium-high heat, bring salted water to a boil. Add the macaroni and cook for 5 minutes or until just al dente, being careful not to overcook. Drain well and set aside to cool slightly.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease 8 muffin cups or use a silicone muffin pan that requires no greasing.
- Mix Ingredients: In a large bowl, whisk together the egg, milk, salt, and sriracha sauce if using. Stir in the cooked macaroni and shredded cheddar cheese until fully combined.
- Fill Muffin Cups: Divide the macaroni and cheese mixture evenly among the 8 muffin cups, filling each cup completely.
- Bake: Place the muffin pan in the preheated oven and bake for 20-22 minutes, or until the tops are golden brown and the cups are completely set.
- Cool and Serve: Allow the mac and cheese cups to cool in the pan for 5-10 minutes. Then carefully run a knife around the edges to loosen and remove each cup. Serve warm and enjoy.
Notes
- Do not overcook the macaroni; it should be just al dente before baking to prevent mushiness.
- Using a silicone muffin pan can eliminate the need for greasing the cups.
- Sriracha is optional and can be omitted or substituted for a different type of hot sauce if preferred.
- Allowing the cups to cool slightly before removing helps them hold their shape better.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course, Side Dish
- Method: Baking
- Cuisine: American
