Description
Delightfully bite-sized Mini Mac & Cheese with Broccoli cups that are creamy, cheesy, and packed with tender broccoli florets. Perfectly portioned for parties or snacks, these golden baked treats combine elbow macaroni with a rich cheddar and Parmesan cheese sauce, baked to crisp perfection in a mini muffin pan.
Ingredients
Pasta and Vegetables
- Olive oil cooking spray
- 2 cups elbow macaroni (8 ounces)
- 1 1/2 cups tiny broccoli florets
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (warmed)
- 2 cups shredded sharp Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 4 eggs (beaten)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Spray 30 cups of a mini muffin pan with olive oil cooking spray or alternatively use a regular muffin tin with 10 to 12 cups, preparing them similarly.
- Cook Macaroni: Bring a medium saucepan filled with water to a rolling boil on high heat. Add the elbow macaroni and cook according to package instructions until al dente. Use a slotted spoon to remove the macaroni from the water and set aside to drain thoroughly.
- Blanch Broccoli: Return the pasta water to a boil, then add the tiny broccoli florets. Cook for 1 to 2 minutes until just barely tender. Drain well and set aside.
- Make Cheese Sauce: Using the same saucepan, melt the unsalted butter over medium-low heat. Sprinkle in the flour and whisk continuously to create a smooth roux. Gradually pour in the warmed milk, whisking constantly until smooth and slightly thickened. Slowly add the shredded Cheddar and Parmesan cheeses while stirring until completely melted and smooth.
- Combine Ingredients: Remove the pan from heat and stir in the cooked macaroni. Then fold in the beaten eggs and blanched broccoli florets, mixing everything thoroughly to combine.
- Fill Muffin Cups: Spoon the mac and cheese mixture evenly into the prepared mini muffin cups, filling each to the top for perfect mini servings.
- Bake: Place the muffin pan in the preheated oven and bake for about 10 minutes, or until the edges are crisp, browned, and the cheese is bubbling. For regular-sized muffin tins, bake slightly longer to ensure doneness.
- Cool and Serve: Remove from the oven and allow the cups to cool in the pan for about 10 minutes. Use a small knife to carefully loosen the edges if needed, then gently remove and serve warm.
Notes
- Be sure not to overcook the broccoli during blanching; it should remain slightly crisp for the best texture.
- Using warmed milk helps prevent lumps in the cheese sauce and ensures a smooth texture.
- Mini muffin cups create perfectly portioned servings ideal for parties; however, a regular muffin tin can be used with slightly adjusted bake time.
- Allowing the mini mac and cheese to cool in the pan helps them set and makes removal easier.
- For an extra crispy top, broil for 1-2 minutes after baking, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
