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Mac & Cheese Cups with Aioli Drizzle


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  • Author: Caitlin
  • Total Time: 50 minutes
  • Yield: approximately 6 - 10 cups 1x

Description

Creamy baked mac and cheese in muffin cups topped with garlicky aioli drizzle. Perfect for entertaining or comfort food snacking.


Ingredients

Scale

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


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.

Notes

  • Makes 6 – 10 cups, depending on how you fill the muffin tin.
  • Use Gruyère for a nutty depth or Fontina for creaminess.
  • Drizzle aioli right before serving.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer / Party Food
  • Method: Baking
  • Cuisine: American