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crispy edged baked mac and cheese

Individual Mac N Cheese Cups (with bacon!)

  • Author: Jess Pryles
  • Yield: Makes 12 1x



16oz uncooked shell pasta

2 tablespoons butter

2 tablespoons flour

1.5 cups milk

2 cups grated gouda

1 cup grated gruyere

1 cup grated cheddar

1/4 tsp cayenne

1 tsp black pepper

1 tbsp dijon mustard

1 cup cooked chopped bacon

1/2 cup breadcrumbs

spray oil


  1. Preheat oven to 375 degrees F.
  2. Boil pasta in salted water until just al dente, then drain. It will continue to cook in the oven, so ensure it’s not overboiled at this stage.
  3. Using the same pot, melt butter, then whisk in flour to create a roux. Cook 2-4 minutes, stirring regularly. Add the milk, whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens slightly. Stir in pepper, cayenne, mustard and cooked pasta.
  4. Spray a 12 cup muffin pan lightly with oil, and sprinkle breadcrumbs at the bottom of each cup. Spoon the mac n cheese mixture into the cup to fill, then top each with the cooked bacon pieces.
  5. Bake for 30-35 minutes until golden. Allow to cool slightly before serving.