These delicious, cheesy individual macaroni and cheese cups are topped with pepperoni pizza toppings, combining two favorites in a dinner mash-up sure to be an all-family hit. Serve with a green side salad and a side of fresh fruit for a complete dinner.
Mac and Cheese Pizza Cups
- Prep Time 30 min
- Total 50 min
- Servings 12
- Ingredients 7
Ingredients
- 1 cup hot water
- 1 box (6.6 oz) Hamburger Helper™ cheeseburger macaroni pasta and cheesy sauce mix
- 1 1/2 cups milk
- 1 cup shredded Cheddar cheese (4 oz)
- 1/2 cup pizza sauce
- 1/2 cup shredded mozzarella cheese (2 oz)
- 60 mini pepperoni slices (from 5-oz package)
Instructions
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Step1Heat oven to 425°F. Place Reynolds™ Baking Cups in 12 regular-size muffin pan; spray with cooking spray.
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Step2In 10-inch nonstick skillet, stir hot water and sauce mix (from Hamburger Helper box) until dissolved; stir in milk and uncooked pasta (from Hamburger Helper box), and heat to boiling over medium-high heat. Reduce heat to medium-low; cover. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender and liquid is thickened. Remove from heat; stir in Cheddar cheese.
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Step3Divide pasta mixture evenly among muffin cups. Add 2 teaspoons pizza sauce and 2 teaspoons mozzarella cheese on top of pasta mixture in each muffin cup; top each with 5 slices pepperoni.
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Step4Bake 9 to 11 minutes or until cheese is melted and mixture is heated through. Let stand 5 minutes before serving.
Nutrition
130
Calories
6g
Total Fat
6g
Protein
13g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Pizza Cup
- Calories
- 130
- Calories from Fat
- 60
- Total Fat
- 6g
- 10%
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 6%
- Sodium
- 430mg
- 18%
- Potassium
- 100mg
- 3%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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