Tia Mowry’s Mac and Cheese Cups

mac and cheese cups

One of my toughest challenges as a mommy is getting my picky two year old son Greysen to eat anything besides pizza, pasta, french fries, and anything unhealthy. Sneaking in vegetables is generally not done without a fight, but recently I tuned in to Tia Mowry at Home on the Cooking Channel, and she snuck in vegetables brilliantly to please her five year old. I tried out the recipe and my son LOVED it! The secret is the butternut squash. It’s easy and quick for busy, chic mommy’s. Not to mention it is delicious. Enjoy!


  • 1/2 teaspoon of kosher salt
  • 1 pound of pasta shells
  • Two cups of whole milk
  • Two tablespoons of unsalted butter
  • Two tablespoons of all purpose flour
  • 1/2 cup canned butternut squash
  • 1/2 teaspoon of garlic powder
  • 1 egg yolk, lightly beaten
  • 1/4 teaspoon ground white pepper
  • 2 1/2 cups of sharp cheddar cheese


  • Preheat the oven to 400 degrees F. Fill a muffin tin with liners.
  • Bring a large pot of water with 2 tablespoons salt to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 5 minutes. Drain well and set aside.
  • In a small saucepan over low heat, heat the milk.
  • In a large saucepan over low heat, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the warm milk (the mixture should start to thicken a bit) and cook for another minute. Add the butternut squash, garlic powder, egg yolk, 1/2 teaspoon salt and the pepper, and mix well. Remove from the heat, add 2 1/4 cups of the cheese and stir until the cheese has melted. Stir in the cooked pasta and toss to coat.
  • Fill each muffin cup with 1/3 cup of the pasta mixture. Sprinkle each with 1 teaspoon cheese. Bake until the sauce bubbles slightly and the tops begin to brown, 7 to 10 minutes. Let sit 5 minutes before serving.

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