Go Back
Cheesy Delights in a Biscuit Shell is a delightful fusion that combines the creamy goodness of macaroni and cheese with the flaky, buttery texture of biscuit dough. This dish is not only a feast for the senses but also a nostalgic reminder of home-cooked meals that warm the heart. Whether you are seeking a comforting dinner option or a crowd-pleasing appetizer for your next gathering, this recipe is sure to hit the mark.

Mini Mac & Cheese Biscuit Cups

Discover the ultimate comfort food with Cheesy Delights in a Biscuit Shell, where creamy macaroni and cheese meets flaky biscuit dough. This easy-to-make recipe combines nostalgia with innovation, offering a deliciously unique twist on a classic favorite. Perfect as a cozy dinner option or a crowd-pleasing appetizer, these cheesy bites are sure to impress. Dive into our guide for tips, ingredient details, and serving suggestions to elevate your dining experience. Enjoy every cheesy moment!
Print Recipe Pin Recipe

Ingredients
  

2 cups elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk (whole or 2%)

2 cups shredded sharp cheddar cheese

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional, for a spicy kick)

Salt and pepper to taste

1 can (16.3 oz) refrigerated biscuit dough

1/2 cup breadcrumbs (for topping)

1/4 cup grated Parmesan cheese

Fresh parsley (for garnish, optional)

Instructions
 

Preheat the Oven: To get started, preheat your oven to 375°F (190°C) so it's ready for baking.

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.

      Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, cooking for about 1 minute until bubbly and slightly golden. Gradually pour in the milk while whisking constantly, allowing the mixture to thicken over 3-5 minutes. Once thickened, stir in the shredded cheddar cheese, Dijon mustard, garlic powder, cayenne pepper (if using), and season with salt and pepper. Mix until the sauce is smooth and creamy.

        Combine Pasta and Cheese Sauce: Gently fold the cooked macaroni into the cheese sauce, ensuring every piece is well-coated.

          Prepare the Biscuit Cups: Open the can of biscuit dough and gently separate the dough into individual biscuits. Taking one biscuit at a time, flatten it in your hands and then press it firmly into the cups of a greased muffin tin, making sure the dough rises up the sides to form a cup.

            Fill the Cups: Spoon the mac and cheese mixture generously into each biscuit cup, filling them right to the top.

              Add Topping: In a small mixing bowl, combine the breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over each macaroni and cheese-filled biscuit cup for a delightful crust.

                Bake: Carefully place the muffin tin in the preheated oven. Bake for 15-20 minutes, or until the biscuit cups are golden brown and the cheese is bubbling with excitement.

                  Cool and Serve: Once baked, remove the muffin tin from the oven and allow the cheesy cups to cool for a few minutes. Gently lift them out from the tin and garnish with fresh parsley if desired. Serve them warm and enjoy!

                    Prep Time, Total Time, Servings: 20 min | 45 min | 12 servings

                      - Presentation Tips: Arrange the biscuit cups on a serving platter and drizzle a light sauce, such as a garlic herb oil, around the base for a colorful touch.