There’s something so comforting about a tiny cup of warm, cheesy pasta especially when it’s boosted with tender BBQ chicken and a little extra protein. These mini mac & cheese bites are cozy, fun, and perfect when you want something satisfying without making a whole casserole.
Ingredients
- 1 cup cooked elbow macaroni
- ½ cup shredded cooked chicken
- 2 tbsp honey BBQ sauce (plus a little extra for drizzling)
- ½ cup shredded cheddar cheese
- ¼ cup plain Greek yogurt (or sour cream)
- 1 egg
- 1 tbsp milk
- Salt & pepper to taste
- Optional swap: Use rotisserie chicken for convenience, or pepper jack cheese for a little kick.
Steps
- Preheat your oven to 350°F and lightly grease a mini muffin tin.
- In a small bowl, toss the shredded chicken with the honey BBQ sauce; set aside.
- In a separate bowl, whisk together the egg, milk, and Greek yogurt until smooth.
- Stir in the cooked macaroni and cheddar cheese. Don’t worry if it feels thick mini mac cups always do.
- Fold in the BBQ chicken, seasoning lightly with salt and pepper.
- Spoon the mixture into the mini muffin wells, pressing gently so each one holds together.
- Bake for 13–15 minutes, or until set and lightly golden on top. Let them cool a minute so they can firm up.
Chef’s Tips
- If your cups fall apart, just press the mixture in more firmly before baking they need that light compacting.
- For extra creaminess, add 1–2 tbsp more Greek yogurt.
- Store leftovers in the fridge for up to 3 days; reheat in the air fryer for quick crisp edges.
Variations
- Spicy: Add a pinch of smoked paprika or a drizzle of hot honey.
- Extra Protein: Stir in a spoonful of unflavored whey protein just a little so it blends smoothly.
- Kid-Friendly: Swap BBQ sauce for a little ketchup or mild sauce they love.