Broccoli Mini Mac and Cheese Cups

Yield: 24 servings (48 individual mac and cheese cups) | Serving Size: 2 mac and cheese cups
Child Nutrition: 1.5 meat/meat alternate, 1/2 oz. eq. grain, 1/8 cup vegetable (other) | HACCP Process III.

Broccoli Mini Mac and Cheese Cups recipe


  • 1 teaspoon | Onion powder
  • 1/2 teaspoon | Granulated garlic



Thoroughly spray 2 (24-cup) muffin pans with release spray. Set aside.


Combine all ingredients in large bowl; mix well.


Portion mac and cheese mixture evenly among prepared muffin cups using #16 scoop.


Bake at 350°F for 15-20 minutes or until cups reach 165°F for 15 seconds and centers are set.

CCP: Heat to 165°F for at least 15 seconds


Remove from oven; run offset spatula around edges of cups to loosen. Leave cups in pan 5 minutes before removing.


Hold mac and cheese cups warm until service.

CCP: Maintain hot food at 140°F or above

Recipe Tips

Tip #1

If cups are getting too brown, cover loosely with foil the last 5 minutes of baking.

Tip #2

If using convection oven, do not go higher than 1/2 fan.

Tip #3

Overbaking will cause cups to stick to pan and make removal more difficult.

Tip #4

Adjust nutrition if serving more or fewer cups per portion. Each individual cup is 0.75 MMA, 1/4 oz. eq grain and 1/16 cup vegetable.

Nutritional Information

  • Serving Size2 mac and cheese cups
  • Calories205 calories
  • Fat 10 grams
  • Sat. Fat 4.5 grams
  • Trans Fat 0 grams
  • Cholesterol 149 milligrams
  • Sodium 418 milligrams
  • Carbohydrates 18 grams
  • Dietary Fiber 1 grams
  • Sugars 3.5 grams
  • Protein 14 grams
  • Vitamin A 215 IU
  • Vitamin C 9 milligrams
  • Calcium 232 milligrams
  • Iron 0.69 milligrams

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