Loaded Mac and Cheese Football Cups are your ultimate game-day or party appetizer, transforming a beloved comfort food into a portable, bite-sized sensation! This recipe is incredibly useful for anyone looking for a crowd-pleasing dish that’s both easy to make and incredibly satisfying.
Key Ingredients for Loaded Mac and Cheese Football Cups
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk (whole milk recommended for creaminess)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/2 cup cooked and crumbled bacon bits
- 1/4 cup chopped chives (for garnish)
- Optional: Sriracha or your favorite hot sauce for a spicy kick
How to Make Loaded Mac and Cheese Football Cups
Whip up these delightful Loaded Mac and Cheese Football Cups for an experience that’s both incredibly easy and deliciously satisfying. The creamy, cheesy sauce paired with crunchy bacon and fresh chives creates a symphony of flavors and textures that will have everyone reaching for more. With a preparation time of about 25 minutes and a cooking time of around 20 minutes, you’ll have these savory delights ready in no time!
Step-by-Step Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin generously with butter or non-stick cooking spray. This step is crucial to prevent the mac and cheese from sticking.
- Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, ensuring it’s still firm to the bite as it will continue to cook in the oven. Drain the macaroni thoroughly and set aside.
- Make the Cheese Sauce (Roux): In a large saucepan or pot over medium heat, melt the butter. Once melted, whisk in the all-purpose flour. Cook, whisking constantly, for about 1-2 minutes until the mixture (roux) is lightly golden and smells slightly nutty. This cooks out the raw flour taste.
- Add Milk and Seasonings: Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens to a consistency that coats the back of a spoon, about 5-7 minutes. Stir in the salt, black pepper, and paprika.
- Melt in the Cheese: Remove the saucepan from the heat. Add the shredded sharp cheddar cheese and Monterey Jack cheese in handfuls, stirring until each addition is completely melted and the sauce is smooth and creamy before adding more. Reserve about 1/2 cup of the shredded cheese for topping.
- Combine Macaroni and Sauce: Add the drained, cooked macaroni to the cheese sauce. Stir gently until all the macaroni is evenly coated in the luscious cheese sauce.
- Add the Bacon: Fold in the cooked and crumbled bacon bits into the macaroni and cheese mixture. Reserve a tablespoon or two of bacon for topping if desired.
- Fill the Muffin Cups: Spoon the loaded mac and cheese mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Top and Bake: Sprinkle the reserved shredded cheese and any reserved bacon bits over the top of each mac and cheese cup.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and bubbly and the edges are slightly crisp.
- Cool Slightly and Garnish: Let the muffin tin cool for about 5-10 minutes before attempting to remove the cups. This allows them to set slightly. Carefully run a knife around the edges of each cup to loosen them, then gently lift them out or invert the tin onto a plate. Garnish generously with fresh chopped chives before serving.
Why You’ll Love This Loaded Mac and Cheese Football Cups
You’ll absolutely adore these Loaded Mac and Cheese Football Cups because they take the ultimate comfort food and elevate it into a perfectly portioned, game-ready delight! The star of this show is undoubtedly the incredibly rich and creamy cheese sauce, expertly blended with perfectly cooked macaroni and savory bacon bits, all baked to golden perfection in individual cups. Making these at home is not only a rewarding activity but also incredibly cost-effective compared to purchasing pre-made appetizers, allowing you to serve a crowd with deliciousness without breaking the bank.
The delightful crunch of the bacon against the velvety smooth cheese, punctuated by the fresh zest of chives, creates an irresistible flavor profile that’s far more exciting than a simple bowl of mac and cheese. If you’ve ever enjoyed baked mac and cheese, these cups take that comforting warmth and transform it into an approachable, shareable appetizer that’s sure to be a hit. Don’t miss out on the chance to impress your friends and family with this fun and flavorful twist – give these Loaded Mac and Cheese Football Cups a try today!
Storing and Reheating Tips
To store any leftover Loaded Mac and Cheese Football Cups, allow them to cool completely at room temperature. Once cooled, transfer them to an airtight container. They can be refrigerated for up to 3-4 days. For longer storage, freeze the cooled cups in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. Frozen, they will keep for up to 2-3 months.
To reheat, you can gently warm them in the oven at 300°F (150°C) for about 10-15 minutes, or until heated through. Microwaving is also an option for individual cups, but be mindful that the texture might be slightly softer. If reheating from frozen, add a few extra minutes to the oven time.
Final Thoughts
These Loaded Mac and Cheese Football Cups are the ultimate blend of comfort and fun, perfect for any gathering. Give them a try at your next party or casual get-together for a guaranteed crowd-pleaser. You won’t regret the deliciousness!
Loaded Mac and Cheese Football Cups
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin generously with butter or non-stick cooking spray. This step is crucial to prevent the mac and cheese from sticking.
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, ensuring it’s still firm to the bite as it will continue to cook in the oven. Drain the macaroni thoroughly and set aside.1 pound elbow macaroni
- In a large saucepan or pot over medium heat, melt the butter. Once melted, whisk in the all-purpose flour. Cook, whisking constantly, for about 1-2 minutes until the mixture (roux) is lightly golden and smells slightly nutty. This cooks out the raw flour taste.1/2 cup unsalted butter, 1/2 cup all-purpose flour
- Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens to a consistency that coats the back of a spoon, about 5-7 minutes. Stir in the salt, black pepper, and paprika.4 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika
- Remove the saucepan from the heat. Add the shredded sharp cheddar cheese and Monterey Jack cheese in handfuls, stirring until each addition is completely melted and the sauce is smooth and creamy before adding more. Reserve about 1/2 cup of the shredded cheese for topping.4 cups shredded sharp cheddar cheese, 2 cups shredded Monterey Jack cheese
- Add the drained, cooked macaroni to the cheese sauce. Stir gently until all the macaroni is evenly coated in the luscious cheese sauce.1 pound elbow macaroni
- Fold in the cooked and crumbled bacon bits into the macaroni and cheese mixture. Reserve a tablespoon or two of bacon for topping if desired.1/2 cup cooked and crumbled bacon bits
- Spoon the loaded mac and cheese mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Sprinkle the reserved shredded cheese and any reserved bacon bits over the top of each mac and cheese cup.4 cups shredded sharp cheddar cheese, 1/2 cup cooked and crumbled bacon bits
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and bubbly and the edges are slightly crisp.
- Let the muffin tin cool for about 5-10 minutes before attempting to remove the cups. This allows them to set slightly. Carefully run a knife around the edges of each cup to loosen them, then gently lift them out or invert the tin onto a plate. Garnish generously with fresh chopped chives before serving.1/4 cup chopped chives