Save These mac and cheese crispy wonton cups are my go-to for parties and family game nights. Each cup is bite-sized with a crunchy golden shell and packed with classic creamy mac and cheese inside. I love how they disappear within minutes and make everyone feel like a kid again.
I whipped these up last minute for a birthday party and they were gone before anything else on the snack table. Now I keep wonton wrappers in the freezer just for these emergencies.
Ingredients
- Wonton wrappers: give you that super crispy shell and look great for parties. Try to choose wrappers that are fresh and flexible so they mold easily.
- Unsalted butter: brings richness to both the cups and the topping and helps with even browning.
- Elbow macaroni: the classic shape holds the cheese sauce perfectly. Look for good quality pasta for the perfect bite.
- All-purpose flour: is needed for the creamy cheese sauce. Fresh flour works best to avoid lumps.
- Whole milk: provides creaminess and a richer flavor. The higher fat content makes the sauce extra velvety.
- Shredded sharp cheddar cheese: brings a bold cheesy punch. I like to shred my own for better melt and flavor.
- Grated Parmesan cheese: adds a nutty depth and a little salty kick. Go for the real deal if possible.
- Salt and black pepper: balance all the flavors. Taste your cheese mixture and adjust as needed.
- Cayenne pepper: optional for a gentle warmth. A little pinch makes a big difference.
- Panko breadcrumbs: ensure a crispy, golden topping. Choose unseasoned for best results.
- Chives: optional for fresh color and a gentle onion flavor. Snip just before serving for brightness.
Instructions
- Prepare the Wonton Cups:
- Brush each wonton wrapper with melted butter on both sides for maximum crispiness then gently press them into the muffin tin cups making sure to form neat wells. Bake in a preheated 375 degree oven until just golden about 7 to 8 minutes. Remove but keep the oven on to use later.
- Cook the Macaroni:
- While the cups bake add dry macaroni to boiling salted water and cook until al dente following package directions. Drain completely and set aside so it does not water down the cheese sauce.
- Make the Cheese Sauce:
- In a medium saucepan melt butter over medium heat and whisk in the flour until smooth. Cook gently for one minute to remove flour taste then slowly add milk whisking constantly to keep it smooth. Continue stirring until the mixture is slightly thickened about 2 to 3 minutes.
- Finish the Mac and Cheese:
- Lower the heat and stir in both cheddar and Parmesan cheeses along with salt pepper and cayenne. Stir constantly until melted and completely smooth. Add the drained macaroni and mix until every piece is coated.
- Fill and Top the Cups:
- Spoon your mac and cheese evenly into each baked wonton cup filling them generously. For the crunchy top mix panko with melted butter and Parmesan in a small bowl. Sprinkle the mixture evenly over each cup.
- Final Bake:
- Return the muffin tin to the oven and bake for 10 to 12 minutes until the tops are golden brown and crisp.
- Serve and Garnish:
- Once baked let them cool a few minutes before removing from the tin. If desired finish with a sprinkle of chopped chives just before serving. Serve warm for the best melty cheese pull.
Save My favorite part is watching my family argue over who gets the last cup. Once my daughter snuck two extras onto her plate before I even noticed. Sharp cheddar always reminds me of Sunday dinners growing up and it really makes these pop.
Storage Tips
Let cups cool completely before storing. Place in an airtight container in the fridge for up to three days. Reheat in a 350 degree oven for eight to ten minutes to revive crispiness. Avoid microwaving for best results since it softens the wonton shell.
Ingredient Substitutions
No cheddar Try Monterey Jack or a mild Swiss for a different twist. Swap panko for regular breadcrumbs if needed but the crunchiness will change. Whole milk can be replaced by half and half for extra luxe texture or low fat milk if you prefer it lighter.
Serving Suggestions
Serve these cups warm on a platter for a party or after school snack. They are also great as part of a lunchbox spread with fresh veggies and dip. For a playful presentation try offering them with a side of marinara sauce for dipping.
Cultural and Historical Notes
Mac and cheese is that classic American comfort food but here it gets a playful upgrade with crispy Asian wonton wrappers. This mashup is a great conversation starter and feels both nostalgic and new on any table. I first discovered this idea at a local street fair and have been hooked ever since.
Save These are the best example of fun finger food that kids and adults both love. For me the real joy comes from watching someone try them for the first time and immediately reach for another.
Recipe FAQs
- → How do I make wonton cups crispy?
Brush wonton wrappers with melted butter and bake them in a muffin tin until lightly golden before filling for a crisp shell.
- → Can I use other cheeses for the macaroni?
Absolutely! Blend cheeses like Gruyère or mozzarella for richer flavor in the cheese sauce.
- → Are these suitable for vegetarians?
Yes, they use vegetarian-friendly ingredients like cheese, pasta, and butter. Check wonton wrappers for hidden animal products.
- → Can I prepare these ahead of time?
Yes, assemble cups and refrigerate. Bake just before serving to maintain crispness and flavor.
- → What dips go well with these cups?
Marinara sauce, ranch, or spicy aioli offer tasty options to complement the cheesy, crispy bites.
- → How do I make them extra flavorful?
Add cooked bacon, jalapeños, or a cheese blend for more depth and a bit of heat or smokiness.