# Components:
→ Wonton Cups
01 - 12 square wonton wrappers
02 - 2 tablespoons unsalted butter, melted
→ Mac and Cheese Filling
03 - 1 cup dry elbow macaroni
04 - 1 tablespoon unsalted butter
05 - 1 tablespoon all-purpose flour
06 - 3/4 cup whole milk
07 - 1 cup shredded sharp cheddar cheese
08 - 1/4 cup grated Parmesan cheese
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon ground black pepper
11 - Pinch cayenne pepper (optional)
→ Topping
12 - 1/4 cup panko breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
15 - 1 tablespoon chopped chives (optional)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a standard 12-cup muffin tin to prevent sticking.
02 - Brush each wonton wrapper with melted butter. Gently press a wrapper into each muffin cup, shaping into cup form. Bake for 7 to 8 minutes until lightly golden. Remove from oven and set aside, keeping oven on.
03 - Cook elbow macaroni in boiling water according to package directions until al dente. Drain thoroughly and set aside.
04 - In a medium saucepan over medium heat, melt 1 tablespoon butter. Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux. Gradually whisk in whole milk and cook, stirring, for 2 to 3 minutes until slightly thickened.
05 - Reduce heat to low. Add shredded cheddar, grated Parmesan, salt, pepper, and cayenne if using. Stir until cheese is completely melted and sauce is smooth.
06 - Add drained macaroni into cheese sauce. Mix until pasta is thoroughly coated.
07 - Evenly spoon macaroni and cheese mixture into baked wonton cups.
08 - In a small bowl, combine panko breadcrumbs, 1 tablespoon melted butter, and 2 tablespoons grated Parmesan. Sprinkle mixture over each filled cup.
09 - Return muffin tin to oven. Bake an additional 10 to 12 minutes until tops are golden and crisp.
10 - Allow cups to cool slightly before removing from tin. Garnish with chopped chives if desired and serve warm.
