Mini Mac & Cheese Cups

Ingredients

• 2.5 cups cooked elbow macaroni (about 1.25 cups dry pasta)
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1 large egg, lightly beaten
• 1.5 cups shredded sharp cheddar cheese (divided)
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika, plus extra for sprinkling
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat and Prepare
   Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter or cooking spray to prevent sticking.
2. Cook the Pasta
   Bring a large pot of salted water to a boil. Add 1.25 cups dry elbow macaroni and cook until just al dente (tender but still with a slight bite). Drain well and set aside. Do not overcook or the pasta will be mushy in the finished cups.
3. Make the Cheese Sauce
   In a blender, combine 1 cup cottage cheese, 1/2 cup sour cream, 1 large lightly beaten egg, 1 cup shredded cheddar cheese (reserve 1/2 cup for topping), 1/4 cup grated Parmesan, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Blend on high speed until the mixture is completely smooth and silky. There should be no lumps of cottage cheese. This sauce is the secret to creamy, protein-packed cups!
4. Combine Pasta and Sauce
   In a large bowl, toss the cooked pasta with the blended cheese sauce until every piece of pasta is coated evenly.
5. Fill the Muffin Tin
   Spoon the pasta mixture evenly into the prepared muffin tin, filling each cup about three-quarters full. Press gently so the mixture is compact but not overly pressed down.
6. Top and Garnish
   Divide the remaining 1/2 cup shredded cheddar cheese among the tops of all 12 cups, sprinkling about 1 teaspoon on each cup. Sprinkle each cup with a tiny pinch of paprika for color and extra flavor.
7. Bake
   Place the muffin tin in the preheated oven and bake for 18-22 minutes until the tops are golden brown and the edges are crispy and slightly pulled away from the sides of the muffin tin. The centers should still look creamy and not completely set.
8. Cool and Serve
   Remove from the oven and let the cups cool in the pan for at least 5 minutes. This allows them to firm up so they release cleanly from the tin without falling apart. Gently run a thin spatula around the edges of each cup and pop them out. Serve warm, or let cool completely and store for later!
9. Store
   Store cooled cups in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat in a 350°F oven until warmed through.