These Mac N’ Cheese Muffin Cups are simple to make and fun to eat! Tender elbow macaroni smothered in a creamy lightened up cheese sauce! These Mac N’ Cheese Muffin Cups require only 15 minutes of prep time and make for an easy on the go snack or meal!

Makes 12 Mac N’ Chees Cups

These Mac N’ Cheese Cups are perfectly portioned to serve as appetizers or snacks, or have a few and make them a meal. These Mac N’ Cheese Cups are crispy on the outside and moist on the inside!

These are a healthier alternative to traditional Mac N’ Cheese Cups using a protein packed pasta, light butter, protein milk, and reduced fat sharp cheddar cheese-truly a MUST MAKE recipe!

What ingredients do I need to make these Mac N’ Cheese Muffin Cups?

• Barilla Plus elbow pasta or Fiber Gourmet pasta which is higher in protein, fiber and lower in points than traditional pasta.
• Light butter- I use Land o’ Lakes light butter made with canola oil 
• Garlic -minced
• Black pepper
• All purpose flour
• Skim milk-or milk of your choice. I like to use Fairlife milk which has more protein than traditional milk 
• Reduced fat cheddar cheese – I like to use reduced fat sharp cheddar. 

How do I make these Mac N’ Cheese Muffin Cups?

Spray a 12 cup size muffin tin and set aside. Heat a pot of salted water over high heat on the stovetop to boil.

Preheat oven to 350° degrees. 

Cook the pasta, according to the package directions, or until al dente. 

While the pasta is cooking, melt light butter in a saucepan over medium heat.

Add the garlic and cook for 1 minute. Add salt, pepper, and flour and whisk until combined. 

Slowly whisk in the milk until smooth and heat until just boiling, then remove from the heat and stir in the cheddar cheese.

Once the pasta is done cooking, drain well, and gently stir into the cheese sauce.

Divide the pasta among the 12 muffin cups.

Bake for 25-28 minutes, or until the tops are just starting to brown. 

Let cool them completely before removing from the pan, about 10 minutes. 

You can loosen the cups with a butter knife before gently removing them from the pan.

Store leftovers in an airtight container in the refrigerator for up to 5 days. 

• 10 oz. Barilla Plus elbows – you could use Fiber Gourmet light elbow pasta which is higher in protein, fiber and lower in points than traditional pasta 
• 3 Tbsp light butter- I use Land O’ Lakes light butter made with canola oil 
• 1 tsp minced garlic 
• 1/2 tsp table salt
• 1/8 tsp ground black pepper
• 2 Tbsp all purpose flour
• 1 cup skim milk-or milk of your choice. I like to use Fairlife milk which has more protein than traditional milk 
• 1 cup reduced fat cheddar cheese – I like to use sharp cheddar. 

Directions: 

1. Spray a 12 cup size muffin tin and set aside. Heat a pot of salted water over high heat on the stovetop to boil.
2. Preheat oven to 350° degrees. 
3. Cook the pasta, according to the package directions, or until al dente. 
4. While the pasta is cooking, melt light butter in a saucepan over medium heat. Add the garlic and cook for 1 minute. Add salt, pepper, and flour and whisk until combined. 
5. Slowly whisk in the milk until smooth and heat until just boiling, then remove from the heat and stir in the cheddar cheese. You can add a bit more milk if you find the mixture too thick.
6. Once the pasta is done cooking, drain well, and gently stir into the cheese sauce.
7. Divide the pasta among the 12 muffin cups.
8. Bake for 25-28 minutes, or until the tops are just starting to brown. 
9. Let cool them completely before removing from the pan, about 10 minutes. You may need to loosen the cups with a butter knife before gently removing them from the pan.
10. Store leftovers in an airtight container in the refrigerator for up to 5 days. 

Makes 12 Mac n’ Cheese Cups 

• 4 WW Points® per serving if using Barilla Plus elbows
• 3 WW Points® per serving if using Fiber Gourmet light elbows

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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Recipe inspiration from Land O’Lakes