Swap Ready

Individual Mac & Cheese

I originally found this recipe on the National Dairy Counsel website and made a few alterations for the July 2009 Once A Month Mom menu. However, I increased the quantities and added a few items here and there to make it my own. So, I thought now would be the perfect time to tell you about it since we are talking back-to-school. Isaac loved these as a toddler. And as his appetite grew I just increased the number that I defrosted for lunch. They are the perfect, and unprocessed, version of Mac & Cheese. And what a great idea making them in individual portions! And one of my dear friends called them macaroni cupcakes for her daughter. And the little one was oh so excited to be allowed a “cupcake” as her lunch! Try that trick at home!


Tricia @ onceamonthmeals.com


  • 6  cups milk
  • 5  Tablespoons flour
  • 1.5 cups Cheddar Cheese, shredded
  • 1.5 cups Mozzarella Cheese, shredded
  • 1   cups Parmesan Cheese, grated
  • 16  ounces elbow macaroni, cooked & drained
  • 20 each muffin cups


Preheat oven to 350ºF. In medium saucepan, slowly add 1 cup of milk and flour together, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly. Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens. Add 1 cup of the Cheddar, Mozzarella and Parmesan cheese; stir until blended. Add macaroni, stirring gently to coat well. Line muffin tin with paper muffin cups and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved 1/2 cup shredded Cheddar. Bake 15 minutes or until golden brown. Let cool for 5 minutes before serving.

Freezing Directions:

Complete directions above, instead of serving, flash freeze on a cookie sheet until frozen through. Place frozen servings in a gallon freezer bag and seal. To serve:  Heat in microwave for 1-2 minutes or until heated through.

Servings: 20

50 Responses to “Individual Mac & Cheese”

  1. […] This post was mentioned on Twitter by triciacallahan, Holly Syx. Holly Syx said: My kids would love these! RT @onceamonthmom: Mac & Cheese you can be proud to serve your kids! #oamc #b2school http://bit.ly/atjX8L […]

  2. Ricki says:

    My husband said to my 4-year-old daughter, “You’re not listening very well, are you?”. She replied, “Nope”. He said, “What’s it going to take for you to start listening to me?” Her response? “Lot’s of teamwork!” We couldn’t help but laugh :)

  3. […] Recipe I am dying to make for my kids::: Individual Mac & Cheese […]

  4. This would be awesome for the daycare kids! They would LOVE cupcakes for lunch! Thanks!

  5. shana says:

    I can’t find the “print this recipe” button at the bottom of this recipe. help.

  6. Jen says:

    I make homemade mac and cheese, but never thought of freezing it this way for my little one. This is on my to do list for my monthly shopping trip next week.

    By the way, the Toddler French Toast sticks are a hit! Whenever he’s having a “I’m starving” tantrum I can have these in his hands in 20 seconds.

  7. […] Individual Mac n Cheese {@ once a month mom} […]

  8. Stacy says:

    As long as you keep in at least one cheese that doesn’t separate into oil easily, you can swap cheeses. I like adding a little brie or blue cheese. It’s a great way to get rid of bits of cheese leftover from a party.

  9. […] need to make these individual mac and cheese dishes to freeze. (once a month […]

  10. […] Individual Homemade Mac & Cheese Cups […]

  11. […] few weeks back I was inspired by the Mac & Cheese Casserole Cups on the July Menu. I was looking for a similar thing with corn dogs and instead decided to come up […]

  12. […] mac & cheese, grilled vegetables I want to try a technique for freezing individual mac and cheese cupcakes so we’ll have a stash of them in the freezer for when school starts. But we won’t be […]

  13. rebecca says:

    Do you cook the macaroni until tender then bake?? Or just coat it then bake it???

  14. […] Beecher’s mac and cheese (frozen as individual cupcakes) […]

  15. […] nifty trick via my latest obsession, Pinterest, and it’s not surprising that it’s a Once a Month Mom technique. It’s so simple but I suppose the best ones always […]

  16. Nancy says:

    I tried making the Mac and cheese cups and ended up with a big soupy mess. Does it matter what kind of milk that is used. I am baking them now but am not hopeful!

    • Tricia says:

      It shouldn’t matter what type of milk you use but I imagine that skim would be runnier. I would say that you likely didn’t cook the sauce long enough or might of ton well to add a bit more flour. It does sometimes take a LONG time for the sauce to thicken up if you are making a big batch (and depending on your stovetop heat). I am sure they will still be edible though.

    • Jaima says:

      mine did the same thing… I did use skim milk though, so maybe that’s it?!? They’re in the oven now, hoping they thicken a bit more. I added more flour and simmered probably 35 minutes, and it wasn’t getting any thicker… We’ll see how they turn out!

  17. […] Individual Mac & Cheese @ Once a Month Mom […]

  18. […] Breakfast:  cereal, fruit Lunch:   frittata, waffles (*Breakfast Freezer meal) Dinner:  Mac & Cheese Cups, (from the freezer), peas Friday Breakfast:  Baked Egg Cups, fruit Lunch: Corn dog […]

  19. […] Breakfast:  cereal, fruit Lunch:   frittata, waffles (*Breakfast Freezer meal) Dinner:  Mac & Cheese Cups, (*Dinner Freezer meal), peas Friday Breakfast:  Baked Egg Cups, fruit Lunch: Corn dog […]

  20. Erin says:

    If you make these without the paper muffin cups will the macaroni still come out as a solid cup?

  21. […] Friday Breakfast: baked oatmeal, fruit Lunch: Macaroni and Cheese Cups, broccoli Dinner:  pizza (with dough from the […]

  22. […] I’m going to use this recipe for just a family dish of mac and cheese without freezing it. Individual Mac and Cheese We all love these and they’re so easy to heat up.  The last batch I made I ran out of […]

  23. […] a few different lunch meals that I  could rotate – different versions of mac & cheese (here and here), pb&j, pizza pockets, ham & cheese rollups, […]

  24. […]  Mac and Cheese Cups (from the freezer), […]

  25. […] Macaroni & Cheese, Cucumbers with […]

  26. […] I think I’m going to make (most of these are new to me, so I can’t vouch for them!): Individual Mac & Cheese Peanut Butter & Jelly Sushi Rolls Pizza Lunchables Broccoli Chicken & Rice Cups Corn Dog […]

  27. […] I think I’m going to make (most of these are new to me, so I can’t vouch for them!): Individual Mac & Cheese Peanut Butter & Jelly Sushi Rolls Pizza Lunchables Broccoli Chicken & Rice Cups Corn Dog […]

  28. […] along with Money Saving Mom’s Lunchbox Freezer Cooking series. She had a recipe link for Individual Macaroni and Cheese from Once a Month Mom. Since we need to eat dairy free around here I decided to make dairy free mac and cheese cups. I […]

  29. […] I was excited about this idea I had for making Mac N’ Cheese Cups, inspired by this recipe from Once a Month Mom. Only my idea pretty much […]

  30. […] I was excited about this idea I had for making Mac N’ Cheese Cups, inspired by this recipe from Once a Month Mom. Only my idea pretty much […]

  31. Rachel says:

    Is there any way to heat them besides the microwave? Anyone know if a toaster oven would work? The microwave is so quick and easy but I try not to use it too much.
    My boys will love these!
    Thank you!

  32. […] Freezer Mac & Cheese and veggies x 2 (I adapted this recipe and will be sharing about it this week) […]

  33. Dawn says:

    I often make a big batch of homemade “Super” Mac & Cheese for my 14 month old daughter (I use a slightly different recipe, but same concept). I usually add either puréed sweet potato, butternut squash or pumpkin to the sauce to give it more of a nutrient-packed punch. Sometimes I add tuna too. Then I flash freeze small portions in reusable silicone baking cups. Once frozen, the portions easily pop out of the cups and into a freezer bag – no mess, less waste!

  34. […] Mac & Cheese cups (from the freezer), fruit Dinner: Farmhouse Chicken (*Dinner Freezer Meal), peas, […]

  35. kristy says:

    The measurements are off. Ingredients say you need 12oz (2.5c) cheddar but directions only have you using 1.5c. Also, my sauce would never really thicken.

  36. Rebecca says:

    I tried this and the paper muffin liners just got soaking wet and soggy mess. Then when reheated the macaroni stuck to the papers. Did you use a special type of cupcake liner?

    • robin z says:

      Just regular paper cupcake liners were used. You could try either making them sans a liner and letting them set up before freezing to hold their shape or using reusable silicone liners instead to see if the results are better for you. You might want to use a little nonstick spray to help with easier pan removal too if you go without a liner.

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