# Components:
→ Wonton Cups
01 - 12 square wonton wrappers
02 - 2 tablespoons unsalted butter, melted
→ Mac and Cheese Filling
03 - 1 cup elbow macaroni, dry
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 (190°C). Lightly grease a standard 12-cup muffin tin with oil or butter.
02 - Brush wonton wrappers evenly with melted butter. Press one wrapper into each muffin cup to shape. Bake for 7 to 8 minutes until lightly golden. Remove from oven, keeping the oven on.
03 - Boil elbow macaroni in salted water according to package instructions until al dente. Drain thoroughly and set aside.
04 - In a saucepan over medium heat, melt 1 tablespoon butter. Add flour and cook for 1 minute, whisking, to make a roux. Gradually add milk, whisking continuously, and cook for 2 to 3 minutes until slightly thickened.
05 - Reduce heat to low. Add cheddar and Parmesan cheese, salt, black pepper, and cayenne if using. Stir until cheese is melted and sauce is smooth.
06 - Fold the cooked macaroni into the cheese sauce, stirring until evenly coated.
07 - Scoop the hot macaroni cheese mixture evenly into each baked wonton cup.
08 - In a mixing bowl, combine panko breadcrumbs, 1 tablespoon melted butter, and 2 tablespoons Parmesan. Sprinkle over the filled wonton cups.
09 - Return muffin tin to the oven and bake for 10 to 12 minutes until tops are golden and crisp.
10 - Allow cups to cool slightly, then garnish with chopped chives if desired. Serve warm.
