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Mac and Cheese Pasta Cups

Yields1 ServingPrep Time25 minsCook Time30 minsTotal Time55 mins

Mac and Cheese gets an upgrade with these perfectly portioned pasta cups. Work them into your Thanksgiving dinner spread, and you won’t be sorry. They’re cheesy, delicious, and everyone gets a full circle of crispy edges!

Makes 12 pasta cups.

 1 package Colavita Elbow pasta
 2 tbsp Panko breadcrumbs
 2 tbsp freshly grated Parmesan
 1 ½ tsp Colavita Extra Virgin olive oil
 2 tbsp unsalted butter
 3 cloves garlic, minced
 2 tbsp all-purpose flour
 1 cup milk
 2 cups shredded sharp cheddar cheese
 1 large egg, beaten
 Kosher salt and freshly ground black pepper, to taste
 Chopped fresh chives for garnish

Preheat oven to 425° F.


Coat a 12 cup muffin tin with a little Colavita olive oil and set aside.


To make the topping, combine breadcrumbs, Parmesan cheese and Colavita olive oil; set aside.


In a large pot of boiling salted water, cook pasta according to package instructions; drain.


Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 3-4 minutes.


Whisk in flour until lightly browned, about 1 minute.


Gradually whisk in milk. Simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat.


Stir in cheese until melted, about 2-3 minutes. If the mixture looks too thick, you can add a little more milk. Stir constantly until all the cheese is melted and the mixture looks smooth.


Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste.
Scoop the pasta mixture evenly into the muffin tray.


Sprinkle with the topping.


Bake for 18-20 minutes, or until golden brown.


Serve garnished with chives.