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Macaroni Salad and Macaroni cups

5 from 6 votes
Total: 25 minutes
Serves 4 PEOPLE

Macaroni Salad and Macaroni cups“What’s for snack Mom?” – is what every Mom hears in the evening when kids are off from their playtime and there is still time to dinner. Introducing Macaroni Salad and Macaroni cups – Elbow macaroni tossed with veggies to add additional flavors, nothing fancy… just a perfect, classic recipe to satisfy your cravings and everyone will love that! Kid-friendly recipe and a great way to involve children in the kitchen. I think it’s a great way for them to be up at the counter with me, helping me with stuff, learn about cooking or just watch me cook. It’s a great family bonding time. 🙂

Boil macaroni as per the package instructions and chop the veggies. In my opinion the flavor distributes better if the veggies are chopped small. Improvise and add veggies to your liking, I added what all I had in my refrigerator. Want to make it spicy mix 1 tablespoon of chili sauce with ketchup.

Macaroni Salad and Macaroni cupsEnjoy the recipe as is or if you would like to take it to a next level, make these cute and delicious Macaroni cups filled with macaroni and topped with cheese….Yummmmy!!

These are very versatile cups that always go over big with kids birthday party or potlucks. First of all they get their favorite macaroni and secondly, that too in a cup.. Yay!! Make them in large batches because they will be gone even before you know it. Made 30 of these for my kids play date among 10 kids and all I heard was, “Do you have some more?”

COOK TIME – 15 minutes for Macaroni salad and additional 10 minutes for Macaroni cups. Time mentioned below is just for Macaroni salad.

Macaroni Salad and Macaroni cups


Macaroni Salad and Macaroni cups

5 from 6 votes
Super fun to make kid-pleasing macaroni meal under 30 minutes...Yummm!!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 PEOPLE




  • 15-20 pieces of Salted Crackers
  • 1/2 cup Low Fat Shredded cheese
  • 2-3 tablespoon Milk
  • 2-3 tablespoon Low Fat Shredded cheese (sprinkle on top)
  • 4-8 tablespoon Pre-cooked Macaroni (recipe above)



  • I have used elbow macaroni but you can use any kind of pasta for this recipe.
  • Assemble: all the ingredients, chop onion, capsicum and shred cabbage.
  • As per the package instructions boil pasta.
  • Meanwhile in a pan heat oil and add capsicum and onion to it. Cook till onion is translucent (2 minutes) and add shredded cabbage, salt and red chili pepper to this mixture and mix.
  • Add in tomato ketchup and take it off the flame.
  • Mix till all the ingredients are well blended.
  • Using a slotted spoon, spoon out the hot pasta and..
  • Toss it in the sauteed mixture.
  • Assemble: both the utensils side by side so that its easy to spoon and drop.
  • Add all the pasta and mix thoroughly. Adjust seasonings at this point.
  • Serve hot.


  • For the cups I am using Ritz salted crackers. Use any brand which is readily available in your local grocery stores.
  • Toss 15-20 crackers in a plastic bag and using a rolling pin crush them. Preheat oven @ 350 degree F.
  • It should look just like this - all crumbly.
  • Assemble: rest of the ingredients.
  • Mix cracker crumbs in a bowl...
  • Add shredded cheese..
  • And milk. Add milk slowly start by adding 1 tablespoon at first.
  • Knead it like a dough.
  • Grease a muffin pan. Drop some dough mixture in a muffin cup...
  • And spread it around giving it a shape of the muffin cup.
  • Repeat with rest of the mixture and this mixture will fill up 4 muffin cups.
  • Bake it @ 350 degree F for 3-4 minutes. It will brown up around the edges. Using a fork loosen up the baked ritz cups from the sides but let them still be in the muffin cup.
  • Fill the baked cups with prepared macaroni...
  • And top them off with shredded cheese.
  • Return it back to the oven and bake until cheese melts.
  • Allow them to sit for 2-3 minutes and then using a spoon take them out.
  • Serve them as is...
  • Or drizzle some tomato ketchup and serve. It will be gone even before you know it.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Snacks And Appetizers
Cuisine: American

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  1. Audery says:

    Hello! Nice article ! Very well presented and very innovative. Will try this at my kids next meetup. Thanks

  2. Ketaki says:

    I was surprised to see this recipe. My mom makes this every now and then but macroni cups is something I liked the most.Made this for camping trip and i taste great even when cold. My kids loved it. Thanks for sharing!!

  3. Nishtha says:

    Awesome recipe. Can I know what cheese do you use for the cups? Also will the chees not melt when we bake the cups?

    • RK says:

      Thanks for stopping by Nishtha!! I have used shredded cheddar cheese but any kind of cheese can be used. Yes, cheese will melt and that’s what will hold these cups together.Loosen them up before stuffing. Give it a try and I am sure you will like it ๐Ÿ™‚

  4. Deloras says:

    Macroni cups were a hit at my kids birthday party. Required some time to prepare but my kid and her friends just loved it. Thank you for making my kids party a hit. I had added extra cheese to the cups than you mentioned and they glued together pretty well. Thanks for explaining the recipe clearly and with pictures. Keep adding more birthday recipes.
    Deloras from Iowa

    • RK says:

      Thanks Deloras! Glad to hear that kids loved the recipe as much as mine did. These indeed are very tasty and kid-friendly.

  5. Nivedita says:

    Happened to find your blog via pinterest. All your recipes look mouth watering with great pictures.This recipe looks too good. I will definitely try it out. I love cooking and trying new things and this one is on my top most list. I am already addicted to your blog. There is so much to learn. Will try this one soon.

  6. Amy says:

    Great macaroni cups and an outstanding recipe worth 5 stars. Had to feed a hungry boys scout and it is a perfect picnic food! Made 35 of these cups and while making I tasted a small batch and it was really yummy. This dish disappeared in a blink and I received many good compliments from the young crowd and my friends. Thanks for sharing!!

    • RK says:

      Thanks for sharing your experience with me. Glad to hear that your little angels loved this recipe. Keep checking back for more. ๐Ÿ™‚

  7. khushboo chamaria says:

    made the cup today but they ddnt turn out to be crisp……………………….:( where m i going wrong?

    • Ruchi says:

      Khushboo, for how long did you bake the cups for? Oven temperatures vary and did the cups brown around the edges?

  8. indhu says:

    hi.. the recipe is very tempting..can we make the stuffing and the cups a day before for the party?