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
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