Jack-O’-Lantern Mac and Cheese Cups
Delightfully creamy and cheesy individual servings of mac and cheese with whimsical jack-o’-lantern faces, perfect for Halloween parties and family dinners.
Equipment
- 12 cup muffin tin
- Large pot
- Saucepan
- - Whisk
Ingredients
Pasta
- 1 pound elbow macaroni or small pasta shapes like shells or ditalini
Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk warmed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground mustard or mustard powder
- 1/4 tsp smoked paprika for subtle smoky flavor and orange hue
- 4 cups shredded sharp cheddar cheese divided, about 16 ounces
- 1 cup shredded Monterey Jack cheese optional, for extra creaminess
- 1/2 cup shredded Parmesan cheese optional, for flavor and topping, divided
- 1/4 cup finely grated orange cheddar cheese for the jack-o’-lantern faces
Others
- non-stick cooking spray for muffin tins
Instructions
- Preheat oven to 375°F (190°C). Lightly spray two 12-cup muffin tins with non-stick cooking spray.
- Cook pasta in salted boiling water until al dente, about 7-9 minutes. Drain and set aside.
- Melt butter over medium heat in a saucepan. Add flour and whisk for 1-2 minutes to form a roux.
- Gradually whisk in warm milk, stirring until thickened (5-7 minutes). Add salt, black pepper, ground mustard, and smoked paprika.
- Reduce heat to low. Stir in 3 cups sharp cheddar, Monterey Jack, and 1/4 cup Parmesan until melted and smooth.
- Mix cooked pasta into cheese sauce until well coated.
- Fill muffin cups three-quarters full with mac and cheese, pressing down gently to compact.
- Create jack-o’-lantern faces on top using finely grated orange cheddar cheese shaped as eyes, nose, and mouth.
- Bake for 15-20 minutes until bubbly and tops are lightly crisp. Remove and cool in tins 5-10 minutes.
- Carefully remove cups from tins and serve warm. Enjoy your festive Halloween treat!
Notes
Grate your own cheese for best sauce texture. Allow cooling time before removing pans to prevent breaking. These can be made ahead and frozen for up to 3 months.