Crispy Mac and Cheese Cups Recipe

Name: Crispy Mac and Cheese Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound butternut squash, peeled and cut into 1-inch cubes (about 3 cups); 1 tablespoon canola oil; 1/2 teaspoon kosher salt; Black pepper; 1 pound whole-grain elbow macaroni, such as Barilla Plus; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup lowfat (1-percent) milk; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; 1/4 teaspoon ground mustard; Big pinch cayenne; 1/2 cup shredded Cheddar cheese; 1/2 cup shredded pecorino cheese; Nonstick cooking spray, for greasing; 1 slice whole-grain bread, toasted; 2 tablespoons grated Parmesan; Canola oil, for drizzling; 1/4 cup chopped parsley, for garnish; Special equipment: twelve 6-ounce ramekins

Servings: persons

1 pound butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
1 tablespoon canola oil
1/2 teaspoon kosher salt
Black pepper
1 pound whole-grain elbow macaroni, such as Barilla Plus
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup lowfat (1-percent) milk
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon ground mustard
Big pinch cayenne
1/2 cup shredded Cheddar cheese
1/2 cup shredded pecorino cheese
Nonstick cooking spray, for greasing
1 slice whole-grain bread, toasted
2 tablespoons grated Parmesan
Canola oil, for drizzling
1/4 cup chopped parsley, for garnish
Special equipment: twelve 6-ounce ramekins

1
For the butternut squash puree: Preheat the oven to 350 degrees F.
2
Spread the squash out on a baking sheet and sprinkle with the oil, salt and pepper.
3
Roast until tender, 25 minutes; allow to cool slightly.
4
Transfer to a food processor and pulse until smooth.
5
Measure out 1 1/2 cups puree.
6
For the mac and cheese: Cook the pasta according to the package directions.
7
Drain, reserving 1 cup of the pasta water, and transfer the cooked pasta back into the hot pot it was cooked in.
8
Meanwhile, melt the butter in a large saucepan.
9
Sprinkle in the flour and cook, stirring constantly, for 1 minute.
10
Whisk in the milk and simmer until thickened; add the onion powder, salt, ground mustard and cayenne.
11
Stir in the Cheddar, pecorino and 1 1/2 cups squash puree and cook until the cheese is melted.
12
Pour the cheese sauce into the drained pasta and mix well.
13
Slowly incorporate the reserved pasta water, mixing well, using about 3/4 cup depending on desired creaminess.
14
Spray twelve 6-ounce ramekins with nonstick cooking spray; fill with about 3/4 cup of the pasta mixture and place on a large baking sheet.
15
For the topping: Put the bread in a food processor fitted with a steel blade and pulse until the bread is in fine crumbs.
16
Mix the breadcrumbs with the Parmesan and sprinkle some of the mixture over each portion of pasta; drizzle each serving with a teaspoon of canola oil.
17
Bake until the crust becomes golden and crispy, 12 minutes.
18
Garnish with chopped parsley and serve immediately.

1113

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound butternut squash, peeled and cut into 1-inch cubes (about 3 cups), 1 tablespoon canola oil, 1/2 teaspoon kosher salt, Black pepper, and more.

Yes, Crispy Mac and Cheese Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Mac and Cheese Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions