Paula Deen’s Macaroni & Cheese Cups – My Twist on the Easiest Mac & Cheese you’ll ever make

You don’t need to slave over the stove and make a roux to have some fantastic homemade mac & cheese.

I went to a True Blood season premiere party and I wanted to make something southern…what better side than mac & cheese.  This is a simple dish that was a hit!  It also makes a lot of servings all in one pan.  You can prepare this up to a day in advance, then just throw it in the oven 30 minutes before you need it.  Overall, it takes less than 20 minutes to put this together, then another 25 minutes in the oven.

Paula Deen's Mac N' Cheese Cup Recipe
Yummy Mac N’Cheese

I have to give Paula most of the credit for this dish, but I did put a bit of a spin on it and expand the recipe a bit.  The original recipe only makes 8 servings, but there is a lot of leftover mac & cheese filling, so I’ve expanded the recipe to fill all 12 cups in your cupcake pan.  I like a little kick, so I added a touch of cayenne and some pepper.  I really like how these are individual little pies.  I think in the future I might add a bit of proscuitto.  If you want to swap out the cheddar with another cheese go for it!

You will need:


  • 55 ritz crackers
  • 1.5 cups grated cheddar
  • 6 tablespoons of melted butter
  • 1/2 tsp cayenne pepper


  • 4 cups of cooked macaroni (that’s about half a box – 8oz)
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 2 tbs cold butter cut into small pieces
  • 1/4 tsp salt
  • 1/4 tsp cayenne
  • 1/4 tsp ground black pepper
  • 1cup grated cheddar (half to mix in, half for topping)
  • Olive oil


  1. Preheat the oven to 350 and lightly grease your muffin pan (I used butter, but you could use pam).
  2. Cook your pasta so that it’s al dente (remember it will be in the oven later, so you don’t want it to be too smooshey… you can even undercook it just a touch).  You want it to be warm when you are mixing it with the rest of the filling ingredients, so get to work on the crust while it cooks!
  3. Smash up all the crackers then mix in all the remaining crust ingredients.  
  4. This will look like WAY more than you could need, but they will smash up a lot when you put them into the muffin pan.
  5. Put a large scoop of the crust mixture into each muffin cup and press against the bottom and sides to create small crusts.
  6. Take a 2 cup glass measuring cup and add the milk up to the 1/2 mark, then add 1/4 cup sour crem to bring it up to the 3/4 mark.  Now add the two eggs, salt cayenne and black pepper.  Mix the liquids together, scrambling the eggs into the mixture.      
  7. Add 1/2 cup of cheese into the drained pasta and mix.  Next slowly add the liquid mixture and mix.  Finally add the bits of cut up butter to the filling.
  8. Scoop the mac & cheese filling into the cups until they are overly full, dividing it between all twelve cups.  Use the final half cup of cheddar to top all of the mac & cheese pies.
  9. Spray or drizzle a tiny bit of olive oil on top of each one.  This is a super awesome chef secret to make any cheesy topping get that nice caramelized crust on top.
  10. Cook in the oven for 25 minutes.  When the top looks toasty brown take them out.  Use a butter knife to take each one out and set them on a platter.  Enjoy!


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{ 1 comment… read it below or add one }

Karin December 26, 2013 at 3:43 pm

Dry. 🙁


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