Broccoli Chicken Mac Cheese Cups (Print)

Portioned bites with chicken, broccoli, and creamy cheese sauce in pasta cups, ideal for quick meals.

# Ingredients:

→ Meats & Protein

01 - 1 cup cooked chicken breast, diced or shredded

→ Vegetables

02 - 1 cup fresh or frozen broccoli florets, finely chopped

→ Pasta

03 - 2 cups elbow macaroni

→ Dairy

04 - 1 cup shredded sharp cheddar cheese
05 - 1/4 cup grated parmesan cheese
06 - 1 cup whole milk
07 - 2 tablespoons unsalted butter

→ Dry Goods & Seasoning

08 - 2 tablespoons all-purpose flour
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon garlic powder
12 - 1/2 teaspoon paprika (optional)
13 - 1/4 cup panko breadcrumbs

# Instructions:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
02 - Cook elbow macaroni according to package directions until al dente. Drain and set aside.
03 - Steam or blanch broccoli florets until bright green and tender, about 2 minutes for fresh, or 1 minute for frozen. Drain and chop finely.
04 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
05 - Gradually whisk in milk and cook, stirring constantly, until sauce thickens, about 2 to 3 minutes.
06 - Remove from heat and stir in cheddar and parmesan until smooth. Season with salt, black pepper, garlic powder, and optional paprika.
07 - In a large bowl, combine cooked macaroni, chicken, broccoli, and cheese sauce. Mix thoroughly.
08 - Spoon mixture evenly into prepared muffin cups, filling each to the top.
09 - Sprinkle panko breadcrumbs evenly over each filled cup for a crunchy crust.
10 - Bake in preheated oven for 15 to 18 minutes, until golden on top and set.
11 - Allow cups to cool in the pan for 5 minutes. Remove carefully with a small spatula and serve warm.

# Pro Tips:

01 -
  • You get the best parts of mac and cheese—melty cheese, crisp topping, and tender pasta—in bite-sized portions you can take anywhere.
  • This is one of those recipes that quietly solves dinner, snacks, or leftovers without anyone noticing a fuss.
02 -
  • If you rush unmolding them, the cups might crumble—patience saves the presentation.
  • Tossing broccoli while it’s still just-steamed ensures it stays green and never mushy inside each cup.
03 -
  • Taste and season the cheese sauce before mixing everything together; the right balance of salt and paprika makes these sing.
  • Letting cups rest for five minutes after baking makes them set up and lift out in perfect form—no crumbles left behind.
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