# What You’ll Need:
→ Wonton Cups
01 - 12 square wonton wrappers
02 - 2 tablespoons unsalted butter, melted
→ Macaroni 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 fresh chives (optional)
# How to Make It:
01 - Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
02 - Brush each wonton wrapper with melted butter. Press wrappers into muffin cups to create cup shapes. Bake for 7 to 8 minutes until lightly golden. Remove from oven, keeping the oven on.
03 - Boil elbow macaroni according to package instructions until al dente, then drain and set aside.
04 - Warm 1 tablespoon butter in a saucepan over medium heat. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk; cook, stirring, until slightly thickened, approximately 2 to 3 minutes.
05 - Lower the heat and add shredded cheddar, grated Parmesan, salt, black pepper, and cayenne if using. Stir until cheese is fully melted and sauce is smooth.
06 - Fold drained macaroni into the cheese sauce, mixing thoroughly.
07 - Spoon macaroni and cheese mixture evenly into pre-baked wonton cups.
08 - In a bowl, mix panko breadcrumbs, 1 tablespoon melted butter, and 2 tablespoons grated Parmesan. Sprinkle breadcrumb mixture over each filled cup.
09 - Return muffin tin to oven and bake for 10 to 12 minutes, until tops are golden and crisp.
10 - Let cool slightly, then garnish with chopped chives if desired. Serve warm.
