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Mini Mac and Cheese Cups

Yield: 13 servings | Serving Size: 3 mac and cheese cups
Child Nutrition: 2.25 meat/meat alternate, 1 oz. eq. grain


  • 26 ounces | Liquid eggs



In large bowl, thoroughly combine macaroni and cheese and liquid eggs.


Spray standard muffin pan with release spray.


Portion macaroni and cheese mixture into muffin cups using #16 scoop.


Bake at 350°F until internal temperature is 165°F for 15 seconds and centers of cups are set with no free liquid, approximately 13 to 15 minutes.


Let cool in pan 5 minutes, then run spatula around edges of cups before removing from pan.

Recipe Tips

Tip #1

Add a tablespoon of chopped deli ham, turkey bacon crumbls or pepper and onion blend to each cup for flavor variety.
Great "Brunch for Lunch" option!
Serve with whole grain roll or breadstick for an additional grain option.

Make Ahead Tip:  Macaroni and cheese cups can be baked ahead of time and reheated from frozen or refrigerated.  Reheat, covered, at 350°F until 165°F for 15 seconds; forzen approximately 45 minutes, refrigerated approximately 30 minutes.

Nutritional Information

  • Serving Size3 mac and cheese cups
  • Calories344 calories
  • Fat 15 grams
  • Sat. Fat 7 grams
  • Trans Fat 0 grams
  • Cholesterol 199 milligrams
  • Sodium 824 milligrams
  • Carbohydrates 31 grams
  • Dietary Fiber 1 grams
  • Sugars 0 grams
  • Protein 23 grams
  • Vitamin A 236 IU
  • Vitamin C 0 milligrams
  • Calcium 415 milligrams
  • Iron 0.5 milligrams

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