Baked Creamy Macaroni and Cheese Rounds

These Baked Creamy Macaroni and Cheese Rounds are crispy on the outside, ultra-creamy on the inside, and perfect for snacking, parties, or a fun twist on classic mac and cheese. Baked—not fried—they’re comforting, cheesy, and irresistibly poppable.

Ingredients

• 2 cups elbow macaroni, uncooked
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp paprika
• ½ cup breadcrumbs or panko
• Cooking spray or butter, for greasing

Instructions

1. Cook the macaroni
   Preheat the oven to 375°F (190°C). Cook the macaroni in salted boiling water until just al dente. Drain well and set aside.
2. Make the creamy cheese sauce
   In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until lightly golden. Gradually whisk in the milk, stirring constantly, until the sauce thickens. Season with salt, black pepper, and paprika.
3. Add the cheese
   Remove the saucepan from heat and stir in the cheddar and mozzarella until melted and smooth.
4. Combine with pasta
   Add the cooked macaroni to the cheese sauce and stir until every piece is well coated.
5. Shape the rounds
   Lightly grease a muffin tin or silicone mold. Spoon the macaroni mixture into each cup, pressing gently to compact.
6. Top and bake
   Sprinkle breadcrumbs evenly over the tops. Lightly spray with cooking spray or dot with butter. Bake for 18–22 minutes, until the tops are golden and set.
7. Cool and serve
   Let the rounds cool for 5 minutes before removing from the pan. Serve warm.

✨ Tip: For extra crunch, mix a little grated Parmesan into the breadcrumbs before baking.