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Four-Cheese Macaroni Cups

Delicious bite-sized macaroni cups featuring a blend of four cheeses, perfect for parties or a satisfying dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Appetizer, Main Course
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pasta and Cheese
  • 1 cup elbow macaroni Cooked until al dente.
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup shredded gouda cheese
Wet Ingredients
  • 1 cup milk
  • 1 large egg
Seasonings and Toppings
  • Salt To taste.
  • Pepper To taste.
  • Breadcrumbs For topping (optional).
  • Butter For greasing the muffin tin.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with butter.
  2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the cooked macaroni with mozzarella, cheddar, parmesan, and gouda.
  4. In another bowl, whisk together the milk, egg, salt, and pepper. Pour this mixture over the macaroni and cheese mixture, stirring to combine.
Baking
  1. Spoon the mixture into the greased muffin tin, filling each cup about 3/4 full.
  2. If desired, sprinkle some breadcrumbs on top for added crunch.
  3. Bake in the preheated oven for about 20-25 minutes or until the tops are golden and bubbly.
  4. Allow to cool slightly before removing from the muffin tin. Serve warm and enjoy!

Notes

Store leftover macaroni cups in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.