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Crispy Mac and Cheese Wonton Cups

There are few comfort foods as universally loved as creamy macaroni and cheese. But when you tuck that cheesy goodness into delicate wonton wrappers and bake everything until golden and crisp, you get something completely different: Crispy Mac and Cheese Wonton Cups.

These bite-sized cups combine two irresistible textures in one appetizer. The outside becomes light, crunchy, and golden, while the center stays rich, creamy, and wonderfully cheesy. They are easy enough for a casual family snack but look impressive enough to serve at a party, game night, holiday gathering, or potluck.

The best part is that they can be prepared with leftover macaroni and cheese, making this recipe a clever way to transform yesterday’s dinner into an entirely new dish.

Why You’ll Love These Wonton Cups

These little cups are especially appealing because they require very little complicated preparation.

Crispy and creamy: The wonton wrapper provides a delicate crunch around a soft, cheesy center.
Easy to customize: Use your favorite cheese blend or add flavorful mix-ins.
Great for entertaining: Each cup is individually portioned and easy to pick up.
Perfect for leftovers: Refrigerated mac and cheese works beautifully.
Quick to bake: The wrappers become golden in a relatively short time.
Kid-friendly: The familiar flavors of macaroni and cheese make these an easy crowd-pleaser.

Ingredients

For about 24 wonton cups, you’ll need:

For the mac and cheese

2 cups cooked elbow macaroni
1 tablespoon butter
1 tablespoon all-purpose flour
¾ cup milk
1 cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt, or to taste
⅛ teaspoon black pepper

For the wonton cups

24 square wonton wrappers
Cooking spray or a small amount of melted butter
¼ cup finely shredded cheddar cheese, for topping
1 tablespoon chopped fresh parsley, optional

You can also add a pinch of smoked paprika or Italian seasoning if you’d like to give the filling a little extra personality.

Step 1: Prepare the Macaroni

Begin by cooking the elbow macaroni according to the package directions until just tender. Avoid overcooking it because the pasta will continue cooking slightly when the wonton cups are baked.

Drain the pasta thoroughly and set it aside.

If you’re using leftover mac and cheese, you can skip this step entirely. Simply make sure the macaroni is chilled but not excessively dry.

Step 2: Make the Creamy Cheese Sauce

Place a small saucepan over medium heat and melt the butter.

Add the flour and whisk continuously for about 30–60 seconds. This creates a simple roux that will help thicken the cheese sauce.

Slowly pour in the milk while whisking. Continue stirring until the mixture becomes smooth and begins to thicken.

Reduce the heat to low and add the cheddar and mozzarella a little at a time. Stir until the cheese melts into a smooth, creamy sauce.

Season with garlic powder, onion powder, salt, and black pepper.

The sauce should be thick enough to coat the pasta rather than being watery. A thicker filling works particularly well here because it stays inside the wonton cups instead of making the wrappers soggy.

Step 3: Combine the Pasta and Cheese Sauce

Add the cooked macaroni to the cheese sauce and gently stir until every piece of pasta is coated.

Taste the mixture and adjust the seasoning if necessary.

Allow the mac and cheese to cool for a few minutes before assembling the cups. It doesn’t need to be completely cold, but letting it cool slightly makes the filling easier to handle.