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
Notes
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.
