These little cups are the perfect addition to your menu, and offer a fun take on a classic dish!
Baked Mac’n’Cheese Cups
Prep: 25 MIN
Total: 50 MIN
Servings: 12
Ingredients
1/2 lb uncooked elbow macaroni
4 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 cup plain panko crispy bread crumbs
1 tablespoon finely chopped fresh Italian (flat-leaf) parsley
Directions:
- Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
- Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
- In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
- Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.
- Expert Tips: These reheat beautifully in the microwave, but don’t forget to remove the foil liners first!
