These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box!
Muffin-Tin Mac and Cheese Cups
- Prep Time 35 min
- Total 1 hr 10 min
- Servings 12
- Ingredients 9
Ingredients
- 1/2 lb uncooked elbow macaroni
- 4 tablespoons butter
- 2 tablespoons Gold Medal™ 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 Progresso™ plain panko crispy bread crumbs
- 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3In 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.
-
Step4Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.
Nutrition
220
Calories
11g
Total Fat
9g
Protein
22g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 10%
- Sodium
- 340mg
- 14%
- Potassium
- 70mg
- 2%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 2g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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