Four-Cheese Macaroni Cups
Delightful, creamy macaroni cups made with a blend of four cheeses, perfect for any occasion.
Ingredients
Pasta and Base
- 1 cup elbow macaroni Cook until al dente
- 1 cup milk Any kind of milk can be used
- 2 tablespoons butter Unsalted recommended
- 2 tablespoons all-purpose flour Can be substituted with gluten-free flour
- ½ teaspoon salt Adjust to taste
- ¼ teaspoon black pepper Freshly ground for best flavor
- ¼ teaspoon garlic powder Can replace with fresh garlic if preferred
Cheese Mixture
- ½ cup mozzarella cheese, shredded For a stretchy cheese texture
- ½ cup cheddar cheese, shredded Sharp cheddar works well
- ½ cup parmesan cheese, grated Adds a salty, nutty flavor
- ½ cup gouda cheese, shredded For a smoky flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
Cooking
- In a medium saucepan, melt butter over medium heat. Add flour and stir until combined. Cook for 1 minute to create a roux.
- Slowly whisk in the milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
- Add mozzarella, cheddar, parmesan, and gouda cheeses. Stir until all the cheeses melt and the sauce is smooth and creamy.
- In a large bowl, mix the cooked macaroni with the cheese sauce until every piece is coated.
- Add salt, black pepper, and garlic powder to the mixture. Stir to incorporate.
- Spoon the macaroni mixture into greased muffin tins, filling each cup about three-quarters full.
- Bake in the preheated oven for 20 minutes, or until tops are golden brown.
- Remove from the oven and let the cups cool slightly before carefully removing them from the tin.
Notes
Store in an airtight container in the fridge for 3-4 days. For freezing, place in a freezer-safe container after cooling.