Mac & Cheese Cups


  • 150 g Uncooked macaroni shells
  • 1 tsp Dried mix herbs
  • 1/2 tsp Garlic
  • 1 cup Grated cheese
  • 60 g Sliced sandwich ham, cut into quarters
  • Tomato/Pasta sauce for dipping

Bechamel Sauce:

  • 330 ml Cold milk
  • 1 tbsp Corn flour
  • 2 tbsp Margarine
  • Salt, pepper and nutmeg to season


  • Preheat over to 180 degrees Celsius
  • Spray 12 muffin tins with non-stick spray
  • Boil macaroni in salted water for 9-12 minutes until tender and then drain
  • Prepare Bechamel Sauce. Mix a little cold milk (about 30ml) with a tablespoon of corn flour and stir until it forms a smooth paste. Once the paste has formed, gradually mix in a further 300ml of milk.
  • Melt two tablespoons of Margarine in a saucepan and add the milk/corn flour
    mixture. Cook on medium heat for 2-3 minutes, stirring constantly until it starts to
    thicken. Stirring also prevents it from sticking to the bottom of the saucepan. 
  • Season to your liking with salt, pepper and nutmeg. Cook for 5 minutes over a low heat, until thickened and smooth.
  • Once prepared, remove from heat and stir in grated cheese and ham.
  • Spoon macaroni and cheese mixture evenly into prepared muffin tins.
  • Bake for 17-20 minutes or until golden brown around the edges. Cool for at least 5 minutes before removing from the muffin tins. Serve with tomato sauce for dipping.