Macaroni and cheese is always a crowd favorite, but when you bake it into individual cups and top it with a garlicky aioli drizzle, it becomes something you won’t forget. These Mac & Cheese Cups with Aioli Drizzle are creamy, cheesy, and perfectly portioned. Ideal for entertaining, holiday spreads, or anytime you want to serve comfort food with a refined twist.

WHAT TO EXPECT IN THIS POST

• Why You’ll Love This Recipe
• Ingredients
• Equipment
• Step-By-Step Instructions
• Storage Tips
• Frequently Asked Questions
• Other Recipes You’ll Love
• Recipe Card

WHY YOU’LL LOVE THIS RECIPE

These mac and cheese cups deliver everything you love about classic mac and cheese, but in a form that’s easy to serve and elegant enough for entertaining. The sharp cheddar and Gruyère add depth of flavor, while the Dijon cuts through with a subtle tang.

The drizzle of aioli takes them over the top, adding brightness, creaminess, and a little kick if you choose to add smoked paprika or hot sauce. It’s comfort food, reimagined for the modern table.

INGREDIENTS

MAC & CHEESE CUPS

• 6 ounces of elbow macaroni (or another small noodle, I like to have fun with shapes!)
• 1 tablespoon butter infused olive oil (sub with grass-fed butter)
• 1 tablespoon all-purpose gluten free flour
• 1 cup whole milk
• 1 1/2 cups sharp white cheddar (purchase block and shred fresh)
• 1/4 cup Gruyère or Fontina, shredded
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• olive oil spray or muffin liners

AIOLI DRIZZLE

• 1/4 cup avocado oil mayonnaise
• 1 tablespoon lemon juice
• 1 small garlic clove, grated
• pinch of salt and black pepper
• optional : dash of hot sauce or smoked paprika

EQUIPMENT

• Saucepan
• Whisk
• Muffin tin
• Mixing Bowls

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven : set to 375°F.
2. Cook Pasta : Boil macaroni (or other small pasta) until just al dente. Drain and set aside.
3. Make Roux : In a saucepan, add your butter oil (or melt butter). Whisk in flour for 1 – 2 minutes.
4. Add Milk : Slowly whisk in milk until smooth. Simmer until slightly thickened.
5. Add Cheese : Stir in cheddar, Gruyère, and Dijon until melted and creamy. Season with salt and pepper.
6. Assemble Cups : Fold in pasta and portion mixture into prepared muffin tin.
7. Bake : Bake for 12 – 15 minutes, or until lightly golden brown on top. Cool for 5 minutes before removing from the muffin tin.
8. Aioli Drizzle : Whisk mayo, lemon juice, garlic, and seasonings. Drizzle over each cup before serving.

STORAGE TIPS

• Refrigerator : Store baked cups in an airtight container for up to 3 days. Reheat in the oven at 350°F.
• Freezer : Freeze after baking (before aioli drizzle) for up to 1 month.
• Make Ahead : Bake the cups and store in an airtight container (separately from the aioli) until ready to serve. Drizzle with aioli right before serving for best texture.

FREQUENTLY ASKED QUESTIONS

These Mac & Cheese Cups are bite-sized comfort food ready for any party or celebration. They’re creamy, golden, and just a little indulgent.

If you make these, I’d love if you tagged me on Instagram or left a comment below letting me know what you think!

OTHER RECIPES YOU’LL LOVE

• Homemade Cornbread
• Homemade Pimento Cheese
• Buffalo Blue Cheese Deviled Eggs
• Smoked Deviled Eggs with Candied Bacon Crumbles
• Hot Honey Chicken Bites
• BBQ Pork Crostini

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