Buffalo Mini Mac and Cheese Cups

Yield: 14 servings (42 individual mac and cheese cups) | Serving Size: 3 mac and cheese cups
Child Nutrition: 2.25 meat/meat alternate, 3/4 oz. eq. grain | HACCP Process III.

Buffalo Mini Mac and Cheese Bites recipe


  • 1/4 to 1/2 teaspoon | Cayenne
  • | Celery sticks, if desired



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


Combine all ingredients except celery in large bowl; mix well.


Portion mac and cheese mixture evenly among 42 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


Drizzle with 2 teaspoons additional Buffalo sauce and/or serve with celery sticks, if desired.

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 cayenne if more spice is desired. Increasing Buffalo sauce in recipe may "break" mixture, but additional sauce drizzled over cups after baking adds great color and heat.

Tip #5

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

Nutritional Information

  • Serving Size3 mac and cheese cups
  • Calories340 calories
  • Fat 17 grams
  • Sat. Fat 8 grams
  • Trans Fat 0 grams
  • Cholesterol 256 milligrams
  • Sodium 750 milligrams
  • Carbohydrates 29 grams
  • Dietary Fiber 1 grams
  • Sugars 6 grams
  • Protein 23 grams
  • Vitamin A 27 IU
  • Vitamin C 0 milligrams
  • Calcium 386 milligrams
  • Iron 0.96 milligrams

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