LEMON PARMESAN MACARONI AND CHEESE CUPS

SOPHISTICATED PASTA CUPS … you’ll see.

Because sometimes, pasta deserves to be bite-sized, crispy, and fun. These cheesy baked pasta cups bring all the cozy comfort of a creamy, gooey pasta dish—just in a fun, handheld form. Think elevated lemon, thyme, and cream pasta transformed into mac-and-cheese with a playful crispy, buttery topping—it’s insane. Perfect for parties, game days, and a Trojan Horse styled way to trick your kids into trying adult flavors.

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LEMON PARMESAN MACARONI AND CHEESE CUPS

Yield: 12 Pasta Cups

Author: Michelle Williams

Prep time: 10 MinCook time: 30 MinInactive time: 5 MinTotal time: 45 Min

These cheesy baked pasta cups bring all the cozy comfort of a creamy, gooey pasta dish—just in a fun, handheld form. Think mac-and-cheese meets crispy, buttery topping in the best way possible.

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Ingredients

• Shallot (1, peeled & cut into chunks)
• Parmesan (4 ounces, cut into chunks)
• Thyme Leaves (1 teaspoon)
• Lemon Zest (from 1 Lemon)
• Lemon Juice (from 1/2 Lemon)
• Unsalted Butter (1 stick, melted)
• Heavy Cream (1 cup)
• Pasta Water (1/2 cup)
• Pasta Shells (1/2 pound)
• Shredded Mozzarella (8 ounces, divided: 3/4 for the sauce, 1/4 for topping)
• Ritz Crackers (1, crumbled for topping)

KITCHEN TOOLS

• Stock Pot with Lid
• Rubber Spatula
• Food Processor
• Muffin Pan
• Serving Spoon
• Muffin Liners
• OPTIONAL: Kitchen Scissors

Instructions

TO COOK YOUR PASTA SHELLS

1. Preheat the oven to 350º.
2. Preheat the oven to 350ºF.Bring a large stock pot of salted water to a boil. Add the pasta shells and cook according to the pasta's package directions for al dente.
3. Reserve 1 1/2 cups of pasta water.
4. Drain the pasta.
5. Keep your stock pot handy, we're going to use it to mix all of your ingredients together.

TO MAKE YOUR LEMON CREAM SAUCE

1. Line a muffin pan with liners or lightly grease it to prevent sticking.
2. In a food processor, combine the shallot, Parmesan, thyme leaves, lemon zest, lemon juice, melted butter, heavy cream, and reserved pasta water. Blend until smooth and creamy.
3. Return the drained pasta shells to the stock pot you just used to cook your pasta. Pour the blended sauce over the pasta and mix well to evenly coat.
4. Scoop the saucy pasta mixture into the prepared muffin cups, pressing lightly to shape them.
5. Sprinkle the remaining shredded mozzarella over the tops of each pasta cup.
6. Using your hands, crumble a Ritz cracker over each cup for an extra buttery crunch.
7. Bake for 20 minutes, or until the tops are golden brown and bubbly.
8. Let the pasta cups cool for about 5 minutes before removing them from the pan. Serve warm. Eat and enjoy!

Notes

These freeze beautifully! Make a batch, let them cool completely, then store in an airtight container in the freezer for an easy snack or quick meal. Just reheat in the oven at 350ºF until warmed through.

Recommended Products

Non-Stick Cupcake Pan

Bellemain 5 Qt Metal Colander with Handle

Our Place Perfect Pot - 5.5 Qt. Nonstick Ceramic Sauce Pan with Lid

Braun MultiQuick Hand Blender / Food Processor

Silicone Spatula Set of 2

Nutrition Facts

Calories

90

Fat

3 g

Sat. Fat

1 g

Carbs

9 g

Fiber

0 g

Net carbs

9 g

Sugar

0 g

Protein

7 g

Sodium

112 mg

Cholesterol

16 mg

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