Why make your mac and cheese into a cup?
It’s cute, your kids will be more likely to eat it no matter what is inside, and you can serve it at parties!
And did I mention how cute it is?!
For this hacked version of mac and cheese, I'm adding sundried tomatoes and pesto.
Two easy-to-find, jarred ingredients that suddenly make mac and cheese feel elegant!
All you need to do is make the mac, add the sundried tomatoes, top it with pesto and parm, bake and serve!
The tomatoes deepen the flavor, while the zingy pesto adds a fresh note!
It’s mac and cheese that you can suddenly serve to guests!
Or just devour standing in the kitchen on a Tuesday night.
Either way, you win.
Sundried Tomato + Pesto Mac and Cheese Cups
makes: 10 cups
- One 14-ounce box of macaroni and cheese (with liquid cheese packet)
- ½ cup coarsely chopped sundried tomatoes
- ¼ cup basil pesto
- 2 tablespoons grated parmesan cheese
- Preheat the oven to 350°F and prepare a non-stick muffin tin with cooking spray. Place a medium pot of salted water over high heat for cooking the macaroni. When the water boils, add the macaroni and cook until al dente—about 9 minutes; drain when finished. Return the cooked pasta to the pot and turn the heat down to medium, then stir in the cheese packet and tomatoes.
- Scoop ½ cup of the macaroni mixture into each of the prepared muffin cups, then top each cup with about 1 tablespoon of the pesto and about ½ teaspoon of the parmesan.
- Bake the cheese cups until the pasta on the top of each is lightly browned but not crunchy—about 12 to 15 minutes. Allow the cups to sit in the pan to cool for at least 10 minutes before unmolding them.