Garlic Ranch Mac and Cheese Cups - Baked Muffin Pan Recipe

Prep: 10 minCook: 25 min12 servingsmediumAmerican
Garlic Ranch Mac and Cheese Cups - Baked Muffin Pan Recipe

Individual portions of creamy mac and cheese enhanced with tangy ranch dressing and aromatic garlic, baked in muffin cups for perfect serving sizes. Three types of cheese - mozzarella, sharp cheddar, and Parmesan - create a rich, melty base while panko breadcrumbs add a golden, crispy topping. These portable mac and cheese cups are ideal for parties, potlucks, or family dinners when you want comfort food with built-in portion control. The ranch dressing adds an unexpected flavor twist that both kids and adults will love.

VegetarianNut-Free

Ingredients

12 servings
  • 2 ½ cups elbow macaroni, cooked
    shells or penne1:1

    Different pasta shapes work well

  • 1 ½ cups mozzarella cheese, shredded, divided
  • 1 ½ cups sharp cheddar cheese, shredded, divided
  • 1 cup fresh Parmesan cheese, shredded, divided
  • 4 ounces cream cheese, softened
    Greek yogurt1:2dairy-free

    For lighter version

    Full guide →
  • ½ cup Naturally Fresh Classic Ranch Dressing
    garlic aioli1:1

    For more sophisticated flavor

    Full guide →
  • 1 teaspoon garlic, chopped
  • 1 teaspoon parsley flakes
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup Panko bread crumbs
    regular breadcrumbs1:1gluten-free

    Less crispy texture

    Full guide →

Instructions

  1. 1

    Preheat oven to 350 degrees

  2. 2

    Boil, drain, and rinse the pasta then set aside

  3. 3

    Spray a muffin pan with non-stick spray

  4. 4

    Divide the Parmesan cheese between the 12 muffin wells

  5. 5

    Combine cream cheese, ranch dressing, 1 cup cheddar cheese, 1 cup mozzarella cheese, garlic, parsley, salt and pepper in a large bowl

  6. 6

    Mix the pasta into the cheese mixture

  7. 7

    Fill each muffin well using a spoon or ice cream scoop

  8. 8

    Top each portion equally with the remaining shredded cheese

  9. 9

    Sprinkle a teaspoon of bread crumbs over each serving

  10. 10

    Bake for 25-30 minutes until golden brown

  11. 11

    Allow the cheeses to set up for 15-20 minutes before removing from the muffin pan

Tips

Tip 1

Let the mac and cheese cups cool completely before removing from the pan to prevent breaking apart.

Tip 2

Use an ice cream scoop for evenly sized portions that bake uniformly.

Tip 3

Reserve some cheese for topping to create an appealing golden crust on each cup.

Good to Know

Storage

Refrigerate for up to 3 days in airtight container. Reheat in 350F oven for 10-15 minutes.

Make Ahead

Assemble cups completely, cover and refrigerate up to 24 hours before baking. Add 5 minutes to baking time if cold.

Serve With

Serve warm as a side dish or appetizer. Can be eaten by hand or with a fork.

Common Mistakes

Watch

Don't skip the cooling time or cups will fall apart when removed from pan

Watch

Don't overfill muffin wells or mixture will overflow during baking

Substitutions

Dairy-Free Swaps

cream cheese→
Greek yogurt1:2dairy-free

For lighter version

Full guide →

Gluten-Free Swaps

Panko bread crumbs→
regular breadcrumbs1:1gluten-free

Less crispy texture

Full guide →

General Alternatives

elbow macaroni→
shells or penne1:1

Different pasta shapes work well

ranch dressing→
garlic aioli1:1

For more sophisticated flavor

Full guide →
Find more substitutions →

FAQ

Can I freeze these mac and cheese cups?

Yes, freeze baked cups for up to 3 months. Thaw overnight and reheat in 350F oven for 15-20 minutes until heated through.

What if I don't have a muffin pan?

Use a greased 8x8 baking dish and cut into squares after cooling. Increase baking time to 35-40 minutes.

How long will these keep at room temperature?

Mac and cheese cups should not sit at room temperature longer than 2 hours for food safety.