Description
These Chili Mac Cups turn two comfort food favorites—chili and mac & cheese—into a fun, handheld bite. Baked in a muffin tin, they’re cheesy, meaty, and totally portable. Whether you’re feeding kids, hosting game night, or meal prepping, these little cups bring big flavor with zero mess.
Ingredients
1 cup elbow macaroni
1 tbsp olive oil
1/2 lb ground beef
1/2 cup finely chopped onion
1/2 cup tomato sauce
1 tbsp tomato paste
1 tsp chili powder
1/2 tsp cumin
Salt & pepper to taste
1 ½ cups shredded cheddar cheese
1 egg
Nonstick spray
Optional Toppings:
Sour cream
Green onions
Jalapeño slices
Instructions
Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with nonstick spray.
Cook macaroni just until al dente. Drain and set aside.
In a skillet, heat oil and sauté onion and beef until browned. Stir in tomato paste, sauce, chili powder, cumin, salt, and pepper. Simmer 5 minutes.
In a large bowl, mix cooked pasta, chili mixture, cheese (reserve a little for topping), and the egg.
Spoon mixture into muffin cups, pressing down slightly. Top with remaining cheese.
Bake 15–18 minutes, until set and golden. Let cool 5 minutes before removing from pan.
Garnish with sour cream and green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 / Cup
- Fat: 10g / Cup
- Carbohydrates: 12g / Cup
- Protein: 9g / Cup