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Spicy Mac Cheese Cups


Spicy mac & cheese between your finger tips.


Servings: 24


  • For Panko Mixture
  • 1/4 cup panko bread crumbs
  • 3 tablespoons parmesan cheese
  • 1 teaspoon olive oil
  • For Turkey
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon sambal
  • For Cheese Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1/2 cup chicken stock
  • 1/2 cup milk
  • 2 cups shredded sharp cheddar
  • 1 cup shredded gruyere
  • 1 tablespoon chopped Tahi chili
  • Salt and pepper to taste
  • 4 ounces macaroni, cooked by following the package directions. (approximately 2 cups cooked macaroni)

Let's get Cooking...

  1. Preheat oven to 400°F.
  2. In a mixing bowl, combine all ingredients for Panko Mixture, set aside.
  3. Heat a large skillet over high heat; add olive oil, turkey, garlic, salt and pepper. Cook until turkey is fully cooked, about 5 minutes. Add samba and mix well. Turn off heat, remove cooked turkey from skillet and set a side.
  4. Heat same skillet over medium heat, add butter. When butter is melted, sprinkle flour and whisk until well combine, about 3 minutes.
  5. Pour chicken stock and milk into skillet while you are whisking. Keep whisking until they become smooth sauce, no lumps about 1 to 2 minutes.
  6. Add cheddar and gruyere, keep stirring until cheeses are completely melted into sauce. Stir in Thai chili and cooked macaroni. Season with salt and pepper to taste.
  7. In a 24-cup mini muffin pan, dust with 1/2 teaspoon panko mixture. Bake until panko is golden brown, about 2 mintues. Remove pan from oven and reduce oven temperature to 350°F.
  8. Fill spicy mac and cheese into mini muffin pan, about 2 tablespoon, press down a bit to pack them tightly. Bake 10 minutes, until golden brown.
  9. Let it cool 15 to 20 minutes before remove them from pan.