Mac and cheese is one of those dishes that need very little introduction. It’s a classic, yet the variations are endless. In this version, Greek yogurt brings in some tanginess and added protein, and pepper jack cheese introduces an element of heat – this is actually my favorite way to use pepper jack! In my family, we typically have macaroni and cheese as an entrée, but it’s a lot more versatile than that, as it can also be a side dish or appetizer. Baked in muffin pans, these pepper jack mac cups would be perfect for hor d’oeuvres – you can even eat them as finger food! In case you’re heading the entrée route, I’ve also provided baking instructions for a 9 x 13 or 8 x 8 pan.
What’s your favorite style or version of mac and cheese?
Pepper Jack Mac Cups
2016-01-13 22:21:19
Yields 24
Print
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Ingredients
- 3 cups milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 3 cups grated pepper jack cheese
- 3/4 cup plain Greek yogurt
- 1 pound macaroni
- 2 ounces pimentos
- 1/3 cup bread crumbs
Instructions
- Preheat the oven to 350 degrees. Grease the cups of 2 muffin pans (24 cups) and set aside.
- Bring a large stockpot of water to boil, and cook the pasta according to the directions on the package. Drain and set aside.
- While the pasta is cooking, melt butter in a medium saucepan over medium heat. Stir in flour, whisking to combine. While whisking, carefully pour in milk (I prefer to heat the milk in the microwave for a minute or two first). Bring to a boil, stirring often. Once it boils, reduce heat to low and cook until the sauce has thickened somewhat, about 10 minutes. Remove from the burner and stir in the Greek yogurt, half (1 1/2 cups) of the cheese, and the salt. Whisk until smooth.
- Combine the sauce, drained macaroni, and pimentos. Portion into the cups of the greased muffin pans. Layer remaining cheese and bread crumbs on top. Bake for 25-30 minutes, until the cheese on top is slightly browned and bubbling.
Notes
- Additional baking options
- 9x13 pan: bake for about 45 minutes
- 8x8 pan + 1 (12-cup) muffin pan: bake the muffin pan for 25-30 minutes, and about 45 minutes for the 8x8
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Great idea for portion control, love that you added pimentos.
Thanks! Yes, the pimentos are a nice little touch 🙂
Awesome recipe! I have a similar mac and cheese post up 🙂 Greek yogurt is the way to go!
Thanks – and I’ll be sure to check out yours as well!
Ohh these little mac and cheese cups look and sound seriously delicious.. craving one right now!
Thanks! You and me both 😉
Pepper jack cheese, check. Greek yogurt, check. Extra crispy edges from the muffin tin – brilliant! I sometimes cook stuffing in muffin tins for extra crispy edges but never thought of doing mac and cheese the same way. Absolutely brilliant!
And I wouldn’t have thought to do stuffing that way, but what a fantastic idea – thank *you*!
Every time I come to your blog I find myself smiling at the name!! This is fantastic! You know, I actually tried to make one up a few weeks ago and it was a TOTAL disaster and now I’m not going to bother, I’m just going to use yours! Pinning!
Thanks! And I’m glad to hear the blog name puts a smile on your face 🙂
I would love 2 of those please :).
You must have more self-restraint than I do, then! I can’t stop at just two 😉
Lol 😉
Brilliant idea! Mac and cheese is always a winner but I love how you used pepper jack cheese to spice it up. The mini forms are perfect for a game party snack or holiday appetizer. 🙂
Thanks! I hadn’t thought of making these for a game watching party, but you’re right, they’d be perfect for that!