The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Mac and Cheese Cups
NUTRITION · PER SERVING45M COOK
CAL 8%·PRO 17%
CARBS 16G38% OF CAL
1G FIBER13G OTHER2G TOTAL SUGAR
FAT 8G43% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy mac and cheese baked in a muffin pan to create individual serving cups with a crispy breadcrumb topping. A fun twist on a classic side that's easy to serve and eat.
mainamericanpasta🍲 stockpot🥧 baking dish🔥 ovenvegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 2 cups uncooked elbow macaroni
- 1 tablespoon unsalted butter
- 1 large beaten egg
- 1 ½ cups shredded sharp Cheddar cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup milk
- ½ cup seasoned dry bread crumbs
- 2 teaspoons olive oil
- ½ teaspoon salt
At a glance
PER SERVING · TIME 45M
CAL 8%·PRO 17%
CARBS 16G38% OF CAL
1G FIBER13G OTHER2G TOTAL SUGAR
FAT 8G43% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 301mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 14mg
- Calcium
- 165mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.