Holiday Truffle Mac and Cheese Cups

Name: Holiday Truffle Mac and Cheese Cups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 oz (225 g) elbow pasta; 3 tbsp (43 g) unsalted butter; 3 tbsp (24 g) all-purpose flour; 1½ cup (360 ml) whole milk; 1½ cup (170 g) sharp white cheddar cheese, finely grated, finely grated; ¾ cup (85 g) Gruyère cheese, finely grated, finely grated; 1½ tbsp (22 ml) black truffle oil; ½ tsp (2½ g) Dijon mustard; to taste fine sea salt; to taste freshly ground black pepper; ⅛ tsp (½ g) freshly grated nutmeg; ¾ cup (60 g) panko breadcrumbs; ¼ cup (28 g) Parmigiano-Reggiano cheese, finely grated, finely grated; 2 tbsp (28 g) unsalted butter, melted, melted; 1 tsp (1 g) fresh thyme leaves, finely chopped (optional)

From the MyKitchenBank Kitchen

Crispy-topped individual baked mac and cheese cups infused with earthy truffle oil and a blend of sharp cheddar and nutty Gruyère. These elegant bites are perfect for holiday parties and can be assembled ahead, making them an ideal make-ahead appetizer. Each cup features a creamy pasta filling with a golden breadcrumb crust.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: 12 cups (about 2 oz each)

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Steps

Before you start

Preheat oven to 400°F (200°C) and position a rack in the upper-middle section
Butter or lightly oil a standard muffin tin (12 cups)
Bring a large pot of salted water to a boil before you begin cooking
Have all cheeses grated and breadcrumb mixture ready before starting the pasta

1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add the elbow pasta and cook according to package directions until just shy of al dente (about 1 minute less than the box recommends), as the pasta will finish cooking in the oven.
- Drain in a colander and set aside without rinsing.
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Ready when: Pasta is tender but still has a slight firm bite in the center
Tip: Undercooking the pasta slightly prevents mushy cups after baking. Salt the water generously—this is your main seasoning for the pasta.
2
Make the cheese sauce
- In a small saucepan, melt 3 tablespoons (43 g) of butter over medium heat.
- Whisk in the flour to form a smooth paste (roux), cooking for 1 minute, stirring constantly.
- Slowly pour in the milk, whisking constantly to prevent lumps.
- Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Remove from heat and stir in the sharp cheddar, Gruyère, Dijon mustard, nutmeg, sea salt, and black pepper.
- Stir in the truffle oil last, mixing gently to combine.
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Ready when: Sauce coats the back of a spoon; all cheese is melted and fully incorporated
Tip: Add the milk gradually while whisking to avoid lumps. If lumps form, strain the sauce through a fine-mesh sieve. Mix the truffle oil gently at the end to preserve its delicate flavor.
3
Combine pasta and sauce
- Pour the warm cheese sauce over the cooked pasta and gently toss until every piece of pasta is coated.
- Let the mixture cool for 2 minutes before filling the muffin cups.
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Ready when: Pasta is fully coated and slightly cooled
Tip: Toss gently to avoid breaking the pasta. Cool slightly so you can fill the cups without burning your hands.
4
Fill the muffin cups
- Butter or lightly oil the 12 muffin cups.
- Divide the mac and cheese mixture evenly among the cups, pressing gently to fill them to just below the rim.
- The mixture will rise slightly during baking, so don't overfill.
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Ready when: All cups are evenly filled to just below the rim
Tip: Use an ice cream scoop or large spoon to distribute the mixture evenly. Press gently so the pasta stays moist, not compressed.
5
Prepare the breadcrumb topping
- In a small bowl, combine the panko breadcrumbs, grated Parmigiano-Reggiano, fresh thyme (if using), and melted butter.
- Mix with a fork until the breadcrumbs are evenly moistened and resemble coarse sand.
- Divide this mixture evenly among the 12 cups, sprinkling about 1 tablespoon on top of each one.
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Ready when: Breadcrumb mixture is evenly moistened and distributed
Tip: Melted butter helps the breadcrumbs toast evenly and turn golden. The mixture should feel like wet sand, not dry.
6
Bake the cupsOven 400°F / 205°C
- Place the muffin tin in the preheated 400°F (200°C) oven on the upper-middle rack.
- Bake for 20–25 minutes until the breadcrumb topping is deep golden brown and the edges of the cups are bubbling slightly.
- You should see some cheese beginning to caramelize around the edges.
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Ready when: Breadcrumb topping is deep golden brown; cheese bubbles at the edges of the cups
Tip: Place the tin on the upper-middle rack to help the tops brown without the pasta overcooking. Start checking at 20 minutes, as oven temperatures vary.
7
Cool and remove from tin
- Remove the muffin tin from the oven and let it rest on a wire rack for 5 minutes.
- This allows the cups to set slightly so they hold their shape when removed.
- Run a thin knife around the edge of each cup, then gently wiggle each one free and transfer to a serving platter or individual plates.
- Serve warm or at room temperature.
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Ready when: Cups are set enough to remove without breaking apart
Tip: A 5-minute rest is crucial—removing too quickly causes the cups to crumble. If they stick, a thin knife run around the edges helps.

Good to know

Tips

Make sure your muffin cups are properly oiled or buttered to prevent sticking. Parchment paper muffin liners also work well.
The truffle oil is the signature flavor—use a good-quality oil for the best earthy, luxurious taste. Add it after heat to preserve its fragrance.
These cups can be partially made ahead: cook and cool the pasta, make the cheese sauce, and refrigerate both separately for up to 1 day. Combine and fill cups just before baking.
For a festive presentation, serve the cups on a bed of fresh microgreens or arugula, and garnish with a light shaving of fresh Parmigiano-Reggiano.

Make ahead

Assemble the filled, topped cups up to 4 hours ahead. Cover the muffin tin with plastic wrap and refrigerate. Bake directly from the cold muffin tin, adding 2–3 minutes to the baking time. You can also freeze unbaked cups for up to 2 weeks; bake from frozen, adding 5–7 minutes to the baking time.

Storage & reheating

Store cooled cups in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (163°C) oven for 8–10 minutes to warm through without hardening. Do not microwave, as the texture will suffer. Freezing is not recommended after baking, as the pasta texture degrades upon thawing.

Substitutions

black truffle oil → white truffle oil. Lighter, more delicate flavor. Use the same amount (1.5 tbsp).
Gruyère cheese, finely grated → aged Gouda or sharp Comté. Both offer similar nutty flavor and melting quality. Use the same amount (¾ cup / 85 g).
sharp white cheddar cheese, finely grated → extra-sharp Vermont cheddar or aged white cheddar. Provides more pronounced sharpness. Use the same amount (1½ cups / 170 g).
panko breadcrumbs → crushed homemade dried breadcrumbs. Toss with the melted butter and Parmigiano-Reggiano. Use the same amount (¾ cup / 60 g).