Description
A crispy, cheesy, and slightly spicy appetizer perfect for parties, game nights, or anytime snacking. These bite-sized mac and cheese cups are packed with creamy cheddar, spicy jalapeños, and a crunchy breadcrumb topping, all nestled in a crispy wonton or phyllo shell. Easy to make and always a crowd favorite!
Ingredients
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1–2 fresh jalapeños, finely diced (plus slices for garnish)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 24 mini wonton wrappers or phyllo cups
Instructions
- Preheat oven to 375°F (190°C) and grease a mini muffin tin.
- Cook macaroni in salted water until al dente, drain, and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and whisk for 1 minute.
- Slowly add milk and heavy cream, whisking until smooth and thickened.
- Reduce heat and stir in cheddar and Monterey Jack cheese until melted.
- Season with salt, pepper, and garlic powder. Let cool slightly, then stir in diced jalapeños.
- Add the beaten egg to the cooled mixture and combine with cooked macaroni.
- Press wonton wrappers or phyllo cups into the muffin tin and fill each with the mac and cheese mixture.
- Mix panko breadcrumbs with Parmesan cheese and sprinkle on top. Add a jalapeño slice for garnish.
- Bake for 15-18 minutes, or until golden brown and crispy.
- Let cool for a few minutes before carefully removing from the tin. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes