Captivating Introduction

There’s something immediately comforting about the smell of melted cheddar and warm pasta—an aroma that wraps the kitchen in nostalgia and makes everyone gather. These Chicken Mac and Cheese Cups are golden on the outside, creamy and cheesy inside, with tender bits of shredded chicken that add savory depth and satisfying protein. The first crisp bite gives way to a gooey, velvety interior that balances creamy, salty, and slightly buttery notes—textures that feel like a cozy hug on chilly evenings.

This recipe is perfect for busy weeknight dinners, potluck contributions, kid-friendly lunchboxes, or game-day finger food. They’re also brilliant for holiday buffets where guests want something comforting but easy to eat. If you love quick chicken comfort-food ideas like the chicken avocado melt sandwich, these cups will slide right into your rotation—simple to make, easy to customize, and endlessly shareable.

Dish Snapshot

Prep Time: 20 minutes (includes boiling pasta)
Cook Time: 18–20 minutes (baking)
Total Time: ~40 minutes
Servings: 12 (makes 12 muffin-size cups)
Difficulty Level: Easy — great for beginner home cooks

Nutrition Highlights

Below is an approximate nutrition breakdown per serving (one mac-and-cheese cup). Values are calculated from standard ingredient nutrition profiles using government food composition data (USDA FoodData Central) and are intended as estimates for general guidance. For personalized dietary advice, consult a registered dietitian or your healthcare provider.

Per serving (1 of 12):

Calories: ~214 kcal
Protein: ~14 g
Carbohydrates: ~17 g
Fat: ~9.9 g
Fiber: ~0.7 g
Sodium: ~253 mg

Notes on sources and context:

Ingredient composition values are based on USDA FoodData Central entries for dry pasta, cooked chicken breast, cheddar cheese, milk, egg, butter, and common breadcrumbs.
Sodium estimates include added salt and naturally occurring sodium in cheese and other ingredients; the CDC recommends limiting daily sodium to less than 2,300 mg for most adults.
If you need precise nutrition facts (for medical or strict dietary reasons), weigh your specific ingredients and use a nutrition calculator or consult a registered dietitian. (Sources: USDA FoodData Central; CDC dietary sodium guidance.)

Why You’ll Love It

Comfort with convenience: These cups give you classic mac and cheese comfort in an easy single-serve shape—no plates, simple portion control, and great for packed lunches or grazing tables.
Crowd-pleasing aroma and texture: The crisp breadcrumb topping paired with gooey cheddar and savory chicken creates contrasts that people instinctively love.
Family and social appeal: They’re hands-on food that’s fun for kids to help assemble, and they travel well to potlucks and tailgates.
Quick weeknight solution: Ready in about 40 minutes and mostly hands-off during baking—ideal when you want a home-cooked meal without fuss.

Step-by-Step Instructions

Ingredients:

2 cups elbow macaroni, uncooked
1½ cups cooked chicken, shredded
2 cups cheddar cheese, shredded
½ cup milk
1 large egg
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
⅓ cup breadcrumbs
2 tablespoons unsalted butter, melted

Optional ingredients and substitutions:

Swap elbow macaroni for small shells or mini penne.
Use low-fat milk or milk alternative (almond, oat) for lower calories; note texture will be slightly less rich.
Substitute half-and-half for milk for an even creamier result.
Use gluten-free pasta and gluten-free breadcrumbs to make them gluten-free.
For a sharper tang, use part Parmesan or smoked cheddar in place of some cheddar.
For premade convenience, use roasted rotisserie chicken (see FAQ below).

Directions:

Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin thoroughly (or use nonstick spray).
Cook the 2 cups of elbow macaroni according to package directions until al dente, drain and set aside to cool slightly.
In a large bowl, combine the cooked macaroni, shredded chicken (1½ cups), 1½ cups cheddar cheese (reserve ½ cup for topping), milk (½ cup), egg (1 large), salt (½ teaspoon), black pepper (¼ teaspoon), and garlic powder (½ teaspoon). Mix until evenly combined.
Divide the mixture evenly among the 12 muffin cups, pressing gently to compact each cup so it will hold together.
Sprinkle the reserved ½ cup cheddar cheese over the top of each cup.
In a small bowl, mix breadcrumbs (⅓ cup) with melted butter (2 tablespoons) until crumbly and evenly coated, then sprinkle this mixture on top of each cup.
Bake for 18–20 minutes, until tops are golden brown and the centers are set (a toothpick inserted should come out mostly clean).
Allow to cool in the pan for 5–10 minutes before gently removing each cup with a small spatula or knife.
Serve warm and enjoy.

Practical tips:

Don’t overcook the pasta; al dente helps the cups keep structure and reduces sogginess.
If your chicken is cold or straight from the fridge, let it come closer to room temperature so it mixes evenly.
Press gently but firmly into the muffin cups—this helps cups hold together when removed.
Check for doneness at 18 minutes; ovens vary. If top browns too quickly, tent with foil.

Best Pairings

Simple sides: A crisp green salad with lemon vinaigrette, roasted broccoli, or steamed green beans cut through the richness.
Dipping options: Serve with a side of marinara, ranch, or a spicy aioli for variety.
Casual pairings: Serve them as part of a brunch spread alongside fruit salad and coffee, or offer them at a party with toothpicks for easy snacking.
Sandwich companion: Pair with an easy cold sandwich for a fuller meal—try a light, refreshing chicken salad sandwich recipe for contrast.

Shelf Life & Storage

Room temperature: Do not leave prepared mac and cheese cups out at room temperature for more than 2 hours (food safety guideline).
Refrigeration: Store cooled cups in an airtight container for 3–4 days.
Freezer: Wrap individual cups tightly and freeze in a sealed container for up to 2–3 months.
Reheating: From fridge—reheat in a 350°F (175°C) oven for 10–12 minutes until warmed through, or microwave for 1–2 minutes (time varies by microwave). From frozen—thaw overnight in the fridge then reheat as above, or bake from frozen at 375°F (190°C) for 20–25 minutes until heated through.

Pro Tips & Tricks

Cheese choice matters: Sharp cheddar gives strong flavor; mixing in a small amount of Gruyère or fontina lends creaminess and melts beautifully.
Breadcrumb crunch: Panko breadcrumbs produce a lighter, crispier topping than standard fine breadcrumbs.
Prevent dryness: If your chicken is very lean or you used leftover cooked chicken, add a tablespoon of olive oil or an extra tablespoon of milk to keep the texture moist.
Doneness cues: Tops should be golden and centers slightly set—not soupy. Overbaking will dry them out.
Make-ahead hack: Assemble cups into the muffin tin, cover tightly with plastic wrap and refrigerate up to 24 hours before baking. For longer storage, assemble and freeze before baking (see Storage tips).

Creative Twists

Buffalo Chicken Mac Cups:
- Mix 2–3 tablespoons hot sauce (Frank’s or preferred) into the macaroni mix and top with blue cheese crumbles or a drizzle of ranch after baking.
Veggie-Packed Version:
- Stir in sautéed spinach, roasted red pepper, or steamed broccoli for more vegetables. Use part-skim cheese to keep calories moderate.
Gluten-Free & Vegan:
- Use gluten-free elbow pasta, gluten-free breadcrumbs, shredded vegan cheddar, and replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) as a binder.
Italian-Style:
- Add 1 teaspoon Italian seasoning and a tablespoon of sun-dried tomato pesto; top with Parmesan and a sprinkling of oregano.

Frequently Asked Questions

Q: Can I use rotisserie or leftover chicken?
A: Yes—rotisserie chicken is perfect. Shred it and measure to 1½ cups. It saves time and adds great flavor.

Q: My cups turned out soggy—how can I avoid that?
A: Ensure pasta is al dente and not over-sauced; press the mixture firmly into the muffin cups and don’t add excess milk. Slightly undercooking the pasta before mixing helps.

Q: Can I make these ahead of time?
A: Yes—assemble and refrigerate for up to 24 hours before baking, or freeze assembled cups (unbaked) for longer storage. Bake from frozen with extra time.

Q: How can I make them healthier?
A: Use whole-grain or legume pasta, low-fat milk and cheese, and add vegetables. Reducing the butter and using a lighter breadcrumb option also cuts fat.

Conclusion

Give these Chicken Mac and Cheese Cups a try the next time you want a cozy, shareable comfort dish that’s easy to customize and easy to love. If you want a miniature-appetizer style inspiration for presentation or another creative approach, check out this helpful guide to mac-and-cheese cups at Mac and Cheese Cups (Mini Appetizer Recipe) – Fifteen Spatulas. For a spicy buffalo twist idea that pairs wonderfully with the concept of single-serve mac cups, see this Buffalo Chicken Mac and Cheese Muffins example at Buffalo Chicken Mac and Cheese Muffins – Emily Bites.

If you make them, I’d love to hear how you customized the recipe—leave a comment, share a photo, or tag the recipe in your social feed. Happy cooking!

Chicken Mac and Cheese Cups

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Author: ollierecipegmail-com
Total Time: 40 minutes
Yield: 12 servings 1x
Diet: None

Print Recipe

Description

Comforting bite-sized mac and cheese cups filled with creamy cheddar and shredded chicken, perfect for dinners or snacks.

Ingredients

Scale

2 cups elbow macaroni, uncooked
1½ cups cooked chicken, shredded
2 cups cheddar cheese, shredded
½ cup milk
1 large egg
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
⅓ cup breadcrumbs
2 tablespoons unsalted butter, melted

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Instructions

Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin thoroughly.
Cook the elbow macaroni according to package directions until al dente, drain and set aside to cool slightly.
In a large bowl, combine the cooked macaroni, shredded chicken, 1½ cups cheddar cheese (reserve ½ cup for topping), milk, egg, salt, black pepper, and garlic powder. Mix until evenly combined.
Divide the mixture evenly among the 12 muffin cups, pressing gently to compact each cup.
Sprinkle the reserved cheddar cheese over the top of each cup.
In a small bowl, mix breadcrumbs with melted butter until crumbly, then sprinkle this mixture on top of each cup.
Bake for 18–20 minutes until tops are golden brown and centers are set.
Allow to cool in the pan for 5–10 minutes before gently removing each cup.
Serve warm and enjoy.

Notes

Press gently but firmly into the muffin cups to help hold together when removed. Prevent sogginess by not overcooking pasta.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 214
Sugar: 2g
Sodium: 253mg
Fat: 9.9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0.7g
Protein: 14g
Cholesterol: 70mg