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Mac n’ Cheese Cupcakes

a plate of food with broccoli

Mac n’ Cheese is a true American Classic, and this recipe tastes just the way mom used to make it.  Baking it in a muffin tin makes for a perfect individual serving for adults and little ones alike!

Mac n’ Cheese Cupcakes Recipe

Makes: 12-18 standard cupcake size


  • 6 1/2 ounces uncooked elbow macaroni pasta
  • 4 1/2 ounces cheddar cheese, grated
  • 1/4 cup + 2 tablespoons cottage cheese
  • 1/4 cup + 2 tablespoons sour cream
  • 2 tablespoons grated parmesan cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pepper
  • 3 tablespoons panko bread crumbs
  • 2 tablespoons unsalted butter, melted


    • Preheat oven to 375 degrees
    • Grease muffin tins and set aside
  • Bring a medium pot of water to boil, cook macaroni until al dente. Macaroni should be too firm to eat right out of the pot. Drain.
  • In the same pot, stir together macaroni, cheddar cheese, cottage cheese, sour cream, parmesan cheese, egg, salt, nutmeg and pepper.
  • With an ice cream scooper, scoop macaroni mixture into muffin tins. Pack it down so it holds it shape.
  • In a small bowl, mix together breadcrumbs and butter, then sprinkle on top of each macaroni cup.
  • Bake 10-15 minutes or until tops are golden.
  • Let cool slightly before serving. Enjoy!