Prepare muffin tin and oven. Butter all 12 cups of a standard size muffin tin and set aside. Preheat your oven to 350°F (175°C). Place a pot of salted water on the stovetop over high heat to boil for the pasta.
Cook pasta. Cook the pasta according to package directions or until al dente. Once cooked, drain well and set aside.
Make cheese sauce. While pasta cooks, melt 3 tablespoons of butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in salt, pepper, and flour until smooth.
Add milk and cheese. Slowly whisk in the milk and continue heating until the sauce just begins to boil. Remove from heat and stir in the shredded cheddar cheese until fully melted and smooth.
Combine pasta and cheese sauce. Gently stir the drained pasta into the cheese sauce until fully coated.
Fill muffin cups. Divide the cheesy pasta evenly among the 12 prepared muffin cups.
Add breadcrumb topping. Sprinkle the top of each filled muffin cup evenly with the 1/4 cup breadcrumbs.
Bake. Bake in the preheated oven for 30-35 minutes or until the breadcrumb tops start to brown and become crisp.
Cool and remove. Allow the cups to cool completely before removing from the muffin tin. If necessary, gently loosen the edges with a butter knife to avoid breaking the cups.
Notes
Use gluten-free pasta and breadcrumbs to keep this recipe gluten-free.
Cheddar cheese can be substituted with a mix of cheeses like mozzarella or gouda for different flavors.
Make sure not to overcook the pasta, as it will bake further in the oven.
Let the cups cool fully to help them set and hold their shape better when removed.
These cups can be made ahead and reheated in the oven for a quick meal or snack.
