Cheesy Chicken Mac and Cheese Cups

Introduction
The first bite of a warm Cheesy Chicken Mac and Cheese Cup should feel like a hug: the steam rises, carrying the buttery aroma of baked cheddar and toasted breadcrumbs; the first forkful offers creamy, molten cheese weaving through tender macaroni and savory threads of chicken, finished with a gentle crunch on top. These bite-sized comforts awaken nostalgia — after-school afternoons, potluck kitchens, and lazy Sunday suppers — while also delivering a grown-up, crowd-pleasing twist on a classic.

This recipe shines when you want something that’s playful and portable: bring a tray to a party, pack them for lunchboxes (cooled and chilled), or serve them as a cozy dinner with a simple side salad. If you love easy make-ahead dishes that still feel special, this is for you — and if you want to compare technique or inspiration, see this detailed cheesy chicken mac and cheese cups recipe for extra ideas.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 (about 6 muffin cups; adjust to yield 8–12 smaller cups)
Difficulty Level: Easy — great for beginner cooks and busy weeknights

Nutrition Highlights
Estimated nutrition per serving (one of six servings)

Calories: ~363 kcal
Protein: ~22 g
Carbohydrates: ~25 g
Fat: ~19 g
Sodium: depends on added salt and cheese (estimate 450–650 mg)

These values are calculated from ingredient-level estimates using USDA FoodData Central values and aggregated estimates for common ingredient portions. Nutrient amounts will vary by brand (especially cheese, butter, and breadcrumbs) and by substitutions (low-fat milk, reduced-fat cheese, or gluten-free breadcrumbs). For more on portion and nutrition guidance, reputable sources include USDA FoodData Central and public health guidance from government and medical institutions.

Why You’ll Love It

Comfort in miniature: All the creamy satisfaction of traditional mac and cheese concentrated into single-serving cups — easy to hold, eat, and love.
Crowd-pleaser: They’re perfect for potlucks, kids’ parties, and game-day snacking because everyone can grab a portion without the need for plates.
Flexible and fast: With cooked macaroni and leftover chicken, assembly is quick; the oven does the rest. You can make them ahead and reheat or freeze for busy days.
Balanced satisfaction: With a solid protein boost from chicken and portion-controlled servings, these cups feel indulgent without being excessive.

How to Make Cheesy Chicken Mac and Cheese Cups
Ingredients

2 cups cooked macaroni
1 cup cooked chicken, shredded
2 cups cheddar cheese, shredded (about 8 oz)
1 cup milk (whole or 2%)
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste (start with 1/4 teaspoon salt)
1/2 cup breadcrumbs (plain or panko for extra crunch)

Optional ingredients and substitutions

Use 1 cup shredded mozzarella or Monterey Jack in place of half the cheddar for a milder melt.
Substitute 1 cup unsweetened almond milk and low-fat cheese for a lighter version.
Swap breadcrumbs for crushed Ritz crackers or gluten-free panko for GF diets.
Add 1/4 teaspoon smoked paprika or 1/2 teaspoon Dijon mustard to the sauce for added depth.

Directions

Preheat your oven to 350°F (175°C). Grease a standard 6–12 cup muffin tin (this recipe yields about 6 medium cups).
In a saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, salt, and pepper to form a roux; cook 1–2 minutes to remove raw flour taste.
Gradually whisk in the milk until the mixture is smooth and thickened, 3–4 minutes. Keep whisking to prevent lumps.
Stir in the shredded cheddar cheese until melted and the sauce is silky.
In a large bowl, combine the cooked macaroni and shredded chicken with the cheese sauce. Mix gently until coated.
Spoon the mixture into the muffin tin cups, filling them to the top and pressing down lightly to compact.
Sprinkle breadcrumbs over the top of each cup for a crispy topping.
Bake for 20–25 minutes or until the tops are golden brown and the sauce is bubbling around the edges.
Allow to cool slightly (5 minutes) before removing from the muffin tin. Serve warm and enjoy!

Practical tips

Avoid overmixing once the cheese sauce is combined with macaroni; overworking can make the texture gummy.
If the sauce seems thin, simmer 1–2 minutes longer to thicken before mixing with pasta.
To ensure easy release, cool briefly and use a small offset spatula to loosen edges before turning out.
Check doneness by looking for bubbling along the sides and a golden top; if tops brown too quickly, tent with foil.

Best Pairings

Simple sides: Serve with a crisp green salad dressed lightly with lemon vinaigrette to balance richness.
Sauces: Offer hot sauce, ketchup, or a honey-mustard dip for kids and adults alike.
Beverage pairings: Enjoy as a snack with coffee or a cold iced tea; for dinner, pair with a light lager or a citrus-forward white wine.
Leftover makeover: Crumble a warmed cup over a bed of greens for a cheesy chicken mac warm-salad bowl. You might also like pairing the flavors to complement this recipe with my guide to cheesy chicken garlic wraps for a sandwich-style dinner idea.

Storage Instructions

Room temperature: For food safety, do not leave mac and cheese cups at room temperature for more than 2 hours.
Refrigeration: Store in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F (175°C) oven for 8–12 minutes or until heated through, or microwave individual cups for 45–90 seconds (cover loosely to avoid splatter).
Freezer: Freeze baked cups in a single layer on a sheet pan until solid (about 1–2 hours), then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Reheat from frozen in a 350°F oven for 20–25 minutes, covering with foil for the first 10 minutes, then uncover to crisp the top.

Chef’s Advice

Cheese choice matters: Sharp cheddar gives more pronounced flavor; mixing cheddar with mozzarella improves meltiness.
Texture balance: Use panko breadcrumbs for extra crunch. If you prefer a creamier interior, add 1–2 tablespoons cream cheese to the sauce.
Even heating: If using a silicone muffin tin, reduce bake time by a couple of minutes and check earlier; metal tins produce a crisper bottom.
Protein distribution: Shred or dice the chicken finely so each bite has even chicken distribution.
Season incrementally: Taste the sauce before mixing with pasta and adjust seasoning — since cheese and breadcrumbs add sodium, start modestly.

Creative Twists

Buffalo Chicken Cups: Stir 1/4–1/3 cup buffalo sauce into the cheese sauce and top with blue cheese crumbles after baking for a tangy, spicy twist.
Gluten-free version: Replace flour with a 1:1 gluten-free flour blend for the roux and use gluten-free breadcrumbs.
Vegetarian option: Replace chicken with roasted cauliflower florets or chickpeas; add extra herbs like thyme and a squeeze of lemon.
Herb & garlic: Add 1–2 tablespoons chopped chives and 1 teaspoon fresh minced garlic to the sauce for a bright, aromatic lift.
Add-ins: Fold in cooked bacon bits, sun-dried tomatoes, or sautéed mushrooms for extra savory depth.

Common Questions & Answers
Q: Can I make these ahead and bake later?
A: Yes—assemble the cups in the muffin tin, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if they go into the oven cold.

Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken is a great shortcut and adds extra flavor; shred or chop finely for even distribution.

Q: My cups are gummy—what went wrong?
A: Gummy texture usually means overcooked pasta (use al dente) or too much stirring after adding sauce. Also, letting the sauce thicken properly before mixing helps maintain good texture.

Q: How can I lighten this recipe?
A: Use low-fat milk, reduce cheese by 1/2 cup and supplement with a tablespoon of cornstarch to help thicken, and choose turkey or lower-fat chicken cuts.

Q: Can I make them in a mini muffin tin?
A: Yes. Bake time will be shorter (12–18 minutes). Watch closely for golden tops.

Conclusion

These Cheesy Chicken Mac and Cheese Cups are a tiny, joyful way to serve a beloved comfort food — portable, adaptable, and ideal for feeding a crowd or stashing in the freezer for busy nights. Try the variations, tweak the seasonings, and share your photos and tips so we can build a community of flavor lovers. If you enjoy spicy takes, compare this version with the Buffalo Chicken Mac and Cheese options on Allrecipes: Buffalo Chicken Mac and Cheese Recipe, or explore a playful muffin-style take on buffalo flavor from Emily Bites: Buffalo Chicken Mac and Cheese Muffins – Emily Bites.

Cheesy Chicken Mac and Cheese Cups

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Author: ollierecipegmail-com
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Comfort Food

Print Recipe

Description

Delicious and portable Cheesy Chicken Mac and Cheese Cups that bring comfort food into bite-sized portions, perfect for parties, lunches, or cozy dinners.

Ingredients

Scale

2 cups cooked macaroni
1 cup cooked chicken, shredded
2 cups cheddar cheese, shredded (about 8 oz)
1 cup milk (whole or 2%)
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste (start with 1/4 teaspoon salt)
1/2 cup breadcrumbs (plain or panko)

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Instructions

Preheat your oven to 350°F (175°C). Grease a standard 6–12 cup muffin tin.
In a saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, salt, and pepper to form a roux; cook 1–2 minutes.
Gradually whisk in the milk until smooth and thickened, about 3–4 minutes.
Stir in the shredded cheddar cheese until melted and smooth.
In a large bowl, combine the cooked macaroni and shredded chicken with the cheese sauce. Gently mix until coated.
Spoon the mixture into the muffin tin cups and press down lightly.
Sprinkle breadcrumbs over the top of each cup.
Bake for 20–25 minutes or until golden brown and bubbling.
Allow to cool slightly before removing from the muffin tin. Serve warm.

Notes

For extra crunch, use panko breadcrumbs. These can be made ahead and refrigerated before baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 363
Sugar: 3g
Sodium: 550mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 22g
Cholesterol: 45mg