Macaroni Cheese Cups Recipes

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MAC AND CHEESE BITES



Mac and Cheese Bites image

These mini Mac and Cheese Cups are a fun hors d'ouerve for parties, and they're easy to make using a mini muffin pan.

Provided by Joanne Ozug

Categories     Appetizer

Time 35m

Number Of Ingredients 8

8 oz elbow macaroni
2 tbsp salted butter
1/4 tsp paprika ((use smoked paprika if you have it))
2 tbsp flour
1/2 cup whole milk
8 oz sharp cheddar cheese (grated)
chopped chives or scallions (for garnish)
butter (for greasing the pan)

Steps:

  • Grease a nonstick mini muffin pan very well with butter or nonstick cooking spray. Preheat the oven to 400 degrees F.
  • Bring a pot of salted water to a boil over high heat, then cook the pasta for 2 minutes less than the package says. My elbow macaroni said to cook for 7 minutes, so I drained it after 5.
  • After you've cooked and drained the pasta, return the empty pasta pot to the heat and turn the heat down to medium. Melt the butter and add the paprika. Add the flour and stir the mixture around for 2 minutes. While whisking, add the milk. The mixture will be very thick, but that's intentional. Just make sure you have stirred out any lumps. Remove the pot from the heat and add the cheeses and drained pasta, stirring it all together until the cheese and sauce are well distributed.
  • Portion your mac and cheese into the muffin cups, either with a spoon or a 3-tbsp cookie scoop. Pack the mac and cheese into the muffin cups with your fingers really well. If you don't pack the mac and cheese down, they won't hold their shape when you take them out after baking, and you don't want them to fall apart.
  • Bake the mac and cheese cups for 15 minutes, until bubbling and gooey. Remove them to a wire rack to cool for at least 10 minutes, then carefully run a plastic knife or toothpick (assuming you need to not destroy the nonstick coating on your pan) around the edges to loosen. Remove the mac and cheese cups from the pan and garnish with chopped chives or scallion greens. Enjoy!

Nutrition Facts : Calories 87 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 64 mg, Sugar 1 g, ServingSize 1 serving

MAC AND CHEESE CUPS



Mac and Cheese Cups image

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze. These are a huge hit and everyone will rave about them!

Provided by Alyssa Rivers

Categories     Appetizer     Dinner     Main Course     Side Dish     Snack

Time 45m

Number Of Ingredients 9

2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg beaten
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mozzarella cheese
1 cup milk
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook for 8 minutes until al dente. Drain and return to the pan. Stir in the butter and egg until the pasta is evenly coated.
  • Reserve 1/2 cup sharp cheddar cheese and stir the cheddar cheese, mozzarella cheese and milk into the pasta. Spoon evenly into the muffin tin. Sprinkle the reserved cheese on top.
  • In a small bowl combine the bread crumbs, olive oil, and salt. Sprinkle on the top.
  • Bake for 30 minutes in the preheated oven or until it is golden brown. Remove from oven and let cool for 5 minutes.

Nutrition Facts : Calories 105 kcal, Carbohydrate 1 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 35 mg, Sodium 236 mg, Sugar 1 g, ServingSize 1 serving

MAC AND CHEESE CUPS



Mac and Cheese Cups image

Macaroni and cheese baked to perfection in muffin tins! Great for holidays and lunch boxes - it's portable and makes for easy serving!

Provided by Chungah Rhee

Categories     christmas

Yield 12 servings

Number Of Ingredients 12

2 cups elbows pasta
2 tablespoons Panko
2 tablespoons freshly grated Parmesan
1 1/2 teaspoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded sharp cheddar cheese
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the topping, combine Panko, Parmesan and olive oil; set aside. Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat. Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste. Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown. Serve immediately, garnished with chives, if desired.

MINI MAC & CHEESE BITES



Mini Mac & Cheese Bites image

Young relatives were coming for a Christmas party, so I wanted something fun for them to eat. Instead, the adults devoured my mini mac and cheese. -Kate Mainiero, Elizaville, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 dozen.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
1 cup seasoned bread crumbs, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1-3/4 cups 2% milk
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Swiss cheese
3/4 cup biscuit/baking mix
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.

Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 162mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

EASY MAC AND CHEESE MUFFINS



Easy Mac and Cheese Muffins image

This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!

Provided by joplin_7_7_7

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 55m

Yield 12

Number Of Ingredients 9

2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 ½ cups shredded sharp Cheddar cheese
1 ½ cups shredded mozzarella cheese
½ cup seasoned dry bread crumbs
2 teaspoons olive oil
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
  • Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
  • Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 18 g, Cholesterol 43.6 mg, Fat 10 g, Fiber 0.8 g, Protein 11.1 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 2 g

MUFFIN-TIN MAC AND CHEESE CUPS



Muffin-Tin Mac and Cheese Cups image

These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h10m

Yield 12

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 2 g, TransFat 0 g

MAC AND CHEESE CUPS



Mac and Cheese Cups image

These mac and cheese cups are always a game-day favorite, and not just because everyone loves macaroni and cheese.

Provided by Eddie Jackson

Categories     main-dish

Time 45m

Yield Makes 20 to 24 cups

Number Of Ingredients 14

Nonstick cooking spray
1/8 teaspoon kosher salt, plus more for the pasta water
1 pound (455 grams) small elbow macaroni
20 to 24 frozen wonton wrappers, thawed
4 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
1 1/4 cups (300 milliliters) whole milk
1/2 cup (50 grams) grated Parmesan cheese, plus more for garnish
1/2 cup (50 grams) shredded Mexican-style cheese blend, plus more for garnish
1/8 teaspoon coarsely ground black pepper
1 tablespoon hot sauce, such as Tabasco
1 teaspoon powdered chicken or vegetable bouillon
1 teaspoon finely chopped scallions, plus more for garnish
1 teaspoon finely chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F (177 degrees C). Coat a 24-cup mini muffin tin with cooking spray.
  • Cook the elbow macaroni according to the package instructions. Drain in a colander and set aside.
  • Working with one wonton wrapper at a time, cut tiny slits in all four corners of the wrapper, so that it nestles easily into a muffin tin opening. Repeat until you have 20 to 24 wonton "cups." Bake until golden brown, 6 to 8 minutes. Carefully remove the wonton wrappers from the muffin tin and let cool.
  • In a heavy-bottomed medium saucepan, melt 2 tablespoons of the butter over medium heat. Whisk in the flour, and when the roux forms small balls, slowly whisk in the milk and continue to whisk constantly to avoid scorching the sauce.
  • Add the cheeses, salt, and pepper and cook, whisking, until the cheese is incorporated, 2 to 3 minutes. Reduce the heat to medium-low, then add the hot sauce, powdered bouillon, scallions, parsley, and the remaining 2 tablespoons butter and cook, whisking occasionally, until the sauce is velvety and coats the back of the spoon, 4 to 5 more minutes.
  • In a large bowl, combine the cooked elbow macaroni with the warm sauce and stir to completely coat the pasta in the sauce. Spoon the mac and cheese mixture into the wonton cups, add any desired toppings, and serve.

SIMPLE MACARONI AND CHEESE



Simple Macaroni and Cheese image

A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.

Provided by g0dluvsugly

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  • Fold macaroni into cheese sauce until coated.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g

MAC AND CHEESE PIZZA CUPS



Mac and Cheese Pizza Cups image

These delicious, cheesy individual macaroni and cheese cups are topped with pepperoni pizza toppings, combining two favorites in a dinner mash-up sure to be an all-family hit. Serve with a green side salad and a side of fresh fruit for a complete dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 12

Number Of Ingredients 7

1 cup hot water
1 box (6.6 oz) Hamburger Helper™ cheeseburger macaroni pasta and cheesy sauce mix
1 1/2 cups milk
1 cup shredded Cheddar cheese (4 oz)
1/2 cup pizza sauce
1/2 cup shredded mozzarella cheese (2 oz)
60 mini pepperoni slices (from 5-oz package)

Steps:

  • Heat oven to 425°F. Place Reynolds™ Baking Cups in 12 regular-size muffin pan; spray with cooking spray.
  • In 10-inch nonstick skillet, stir hot water and sauce mix (from Hamburger Helper box) until dissolved; stir in milk and uncooked pasta (from Hamburger Helper box), and heat to boiling over medium-high heat. Reduce heat to medium-low; cover. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender and liquid is thickened. Remove from heat; stir in Cheddar cheese.
  • Divide pasta mixture evenly among muffin cups. Add 2 teaspoons pizza sauce and 2 teaspoons mozzarella cheese on top of pasta mixture in each muffin cup; top each with 5 slices pepperoni.
  • Bake 9 to 11 minutes or until cheese is melted and mixture is heated through. Let stand 5 minutes before serving.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Pizza Cup, Sodium 430 mg, Sugar 3 g, TransFat 0 g

MAC AND CHEESE CUPS



Mac and Cheese Cups image

I started making these for a close friend's daughter when she started eating solid food. She loves mac and cheese and could hold these in her tiny hands to feed herself. Now the adults like them more than the kids! They're always requested at potlucks. -Karen Lambert, Weaverville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 24 servings

Number Of Ingredients 8

1 pound uncooked elbow macaroni
3 cups sharp cheddar cheese, finely shredded
5 tablespoons butter, softened
3 large eggs
1 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions, drain. Transfer to a large bowl. Stir in cheese and butter until melted., In another bowl, whisk the eggs, cream, sour cream, salt and pepper until blended. Add to macaroni mixture; stir until well blended. Spoon macaroni into 24 well-greased muffin cups. Bake until golden brown, 25-30 minutes.

Nutrition Facts : Calories 178 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 226mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

MACARONI AND CHEESE IN PARMESAN CUPS



Macaroni and Cheese in Parmesan Cups image

Provided by Food Network

Time 1h10m

Yield 20 servings

Number Of Ingredients 15

1 1/4 cups fresh grated Parmesan
1/3 cup diced onion
1 sprig fresh thyme leaves
3 sprig fresh dill
1 sprig fresh oregano leaves
2 tablespoons chopped fresh parsley leaves
1 allspice berry
1 bay leaf
2 cloves garlic
1 1/2 cups heavy cream
1/2 cup shredded Vermont sharp Cheddar
1/4 cup shredded Cotswold
1/4 cup freshly grated Parmesan
1 cup cooked macaroni
Salt and fresh ground pepper

Steps:

  • To make the Parmesan Cups: Put a small nonstick pan on stove over medium heat. Lay tart molds upside down on flat surface. Place 1 tablespoon of cheese in a small pile about the size of a quarter in the pan. Cook until cheese melts and starts to bubble. Flip the cheese and continue cooking until golden brown. Drape cheese over tart mold and press down with another tart mold to form cup shape. Let cool. Remove from molds and trim off excess cheese after cheese has cooled.
  • To make Macaroni and Cheese: Put the onion, herbs, garlic and cream in a heavy saucepan and bring to a boil, reduce heat and simmer until cream is reduced by half. Strain and put cream back in pan on low heat. Whisk in the cheese. Add cooked macaroni to cheese mixture. Season, to taste, with salt and pepper.
  • To assemble: Spoon mixture into each Parmesan cup and garnish with chopped parsley.

MACARONI & CHEESE CUPS



Macaroni & Cheese Cups image

If you've got a package of KRAFT Macaroni & Cheese Dinner, an egg and a muffin tin, you've got what it takes to make these awesome mac and cheese cups!

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 2

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 egg, beaten

Steps:

  • Heat oven to 400ºF.
  • Prepare Dinner as directed on package. Add egg; mix well.
  • Spoon into 12 paper-lined muffin cups.
  • Bake 15 min. Let stand 5 min. before serving.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

MACARONI AND CHEESE CASSEROLE CUPS



Macaroni and Cheese Casserole Cups image

This recipe came from a coupon book that I picked up in Safeway. I made it for a baby shower and they were devoured instantly. Serving them in cupcake form made them easy to serve AND easy to eat! Please note that the preparation time varies wildly depending on whether you opt to buy pre-shredded cheese, shred your cheese in a food processor, or hand-shred your cheese.

Provided by Christy Reilly

Categories     Toddler Friendly

Time 3h20m

Yield 12 casserole cups, 12 serving(s)

Number Of Ingredients 7

8 ounces elbow macaroni
2 1/2 tablespoons all-purpose flour
3 cups nonfat milk
12 ounces cheddar cheese, shredded, divided
3/4 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
12 cupcake liners, foil

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Place 12 foil cupcake liners into muffin tins.
  • Cook macaroni as package label directs and drain.
  • Measure flour into a medium saucepan.
  • Slowly whisk in 1 cup of milk.
  • Whisk in the remaining milk.
  • Place over medium heat and cook until small bubbles appear around the edge.
  • Reduce heat to low and simmer, stirring often, until thickened slightly, about 15 minutes.
  • Remove from heat and stir in 1 cup Cheddar, Mozzarella and Parmesan cheese.
  • Add macaroni, stirring gently to coat.
  • Let rest for 5 minutes to cool.
  • Scoop into prepared muffin tins, filling to the top.
  • Sprinkle reserved 1/2 cup cheddar over tops.
  • Bake for 15 to 20 minutes or until tops are lightly browned.
  • Remove from oven and cool for 15 to 20 minutes.
  • Go around the edge of cups with the tip of a small knife and remove cups from muffin tins.

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From recipes.net


BUFFALO MAC AND CHEESE CUPS - CREME DE LA CRUMB
2020-01-31 Instructions. Preheat oven to 425 degrees, line a muffin tin with foil liners and grease (use liners if desired for serving purposes). Prepare Bob Evans Macaroni and Cheese according to package directions, transfer to a medium bowl. Stir in ranch dressing, buffalo sauce, breadcrumbs, egg, and cheese.
From lecremedelacrumb.com


HOMEMADE MACARONI AND CHEESE MUFFIN CUPS - PINKWHEN
2015-09-08 1 egg. 1 tsp salt (separate into 1/2 tsp) 2 tsp pepper. Heat the oven to 350. Take a muffin tin and prepare it. Take a medium sized pot and boil water with 1/2 tsp of salt. Once boiling, add elbow macaroni and cook for 8 minutes. Remove from heat, drain, and …
From pinkwhen.com


EASY BAKED MAC AND CHEESE CUPS RECIPE - DELICIOUS LITTLE BITES
2020-02-12 Remove from the heat and stir in the cheddar cheese. Once the pasta is done cooking, drain well, and gently stir into the cheese sauce. Divide the pasta among the 12 muffin cups. Sprinkle the breadcrumbs evenly over the Mac and Cheese Cups. Bake for 30-35 minutes, or until the tops are just starting to brown.
From deliciouslittlebites.com


BAKED MAC AND CHEESE CUPS (W/ ANNIES OR KRAFT!) - THE ... - CHEESE …
2021-08-06 Place the bread crumbs, garlic powder, dried thyme, and dried oregano to a bowl and add 2 tablespoons of softened butter. Cut the butter into the breadcrumbs until a crumble is formed. Set aside. Bring a large saucepan of salted water to a boil. Add the boxed macaroni noodles to the boiling water and stir.
From cheeseknees.com


EASY MAC AND CHEETOS RECIPE - DIYJOY.COM
2022-06-22 1 lb box macaroni; 2 tbsp butter; 1/2 cup heavy cream; 2 cups sharp cheddar cheese; 8 oz mascarpone; 8 oz velveeta; Directions: Step 1. In a pot of boiling water, add a 1 lb box of macaroni. Next, shred 2 cups of cheddar cheese. After this, in a pan, melt 2 tbsp of butter, then add 1/2 cup of heavy cream, 2 cups of shredded cheddar cheese, and ...
From diyjoy.com


BAKED MAC & CHEESE CUPS WITH BROCCOLI
2021-04-09 This Mac & Cheese Cups recipe makes enough for approximately 24 regular size muffin “cups” which would equate to about 4 trays of mini muffins. This is great news because… These keep really well! When you are done eating that night, place any leftovers in a air-tight container in the refrigerator. When you are ready to serve them again, just microwave a bit …
From practicallykidding.com


BAKED MAC & CHEESE CUPS TO GO - CHOCOLATE COVERED KATIE
2016-02-01 Preheat oven to 400 F. Bring a salted pot of water to a boil, and then cook the pasta until al dente. Drain completely, then add all other ingredients (including the 1/4 tsp salt) to the pot with the drained pasta. Cook over low heat, stirring continuously, until cheese melts. Portion into the muffin tins and press each down.
From chocolatecoveredkatie.com


LEFTOVER MACARONI AND CHEESE RECIPE | KITCHEN @ HOSKINS
2020-07-13 Step-3: Mix everything until thoroughly combined. Step-4: Pack into a WELL GREASED muffin pan. Step-5: Make breadcrumb topping – Stir panko breadcrumbs, melted butter and a dash of paprika together. Step-6: Sprinkle on top of mac and cheese. Step-8: Bake at 425° F, until the tops are deep golden.
From kitchenathoskins.com


EASY HOMEMADE MAC AND CHEESE - TASTES BETTER FROM SCRATCH
2019-08-27 Cook the macaroni. Slightly undercook your noodles (about 1 minute under al-dente). Drain and set aside. Make the roux. Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly.
From tastesbetterfromscratch.com


MAC AND CHEESE CUPS RECIPE : OPTIMAL RESOLUTION LIST
Mini Macaroni and Cheese Cups Recipe | Allrecipes top www.allrecipes.com. Step 1. Heat the oven to 400 degrees F. Spray 8 (2 1/2-inch) muffin-pan cups with the cooking spray and lightly coat with 1 tablespoon bread crumbs. Stir the remaining bread crumbs and the butter in …
From recipeschoice.com


5 STAR MACARONI AND CHEESE - THERESCIPES.INFO
Baked Macaroni & Cheese - Five Star Recipe - Sweet Little Bluebird tip sweetlittlebluebird.com. 16 ounces macaroni 1/3 cup butter 1/3 cup flour 1/2 teaspoon white pepper 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 3 1/2 cups 2% milk 8 ounces mild cheddar cheese, shredded 8 ounces sharp cheddar cheese, shredded Directions For the directions and to print this …
From therecipes.info


RANCH BACON MAC AND CHEESE CUPS | THE RECIPE CRITIC
2015-09-28 Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray and set aside. Bring a large pot to boil and cook the macaroni until al dente. Drain and set aside. In a large bowl whisk together the egg, milk, sour cream, and ranch packet. Add 1 ¼ cup cheddar cheese and 1 ¼ cup mozzarella cheese.
From therecipecritic.com


MUFFIN CUP MACARONI AND CHEESE RECIPE - KATE WINSLOW | FOOD
Step 3. In a medium pot of boiling well-salted water, cook the pasta until al dente. Add the pasta to the cheese sauce and stir to coat completely. Divide the …
From foodandwine.com


BAKED MAC & CHEESE CUPS - MADE TO BE A MOMMA
2022-03-02 Melt butter in a large saucepan over medium heat. Add flour. Cook, whisking constantly, until lightly brown, about 1 minute. Slowly add the cup of milk in a slow and steady stream. Bring to a boil. Cook the mixture until thick, about two minutes. Reduce heat to low. Add cheese, one handful at a time, stirring gently.
From madetobeamomma.com


MAC AND CHEESE CUPS RECIPE - RECIPES.NET
2022-03-25 Bring a large pot of water to a boil. Add the macaroni and cook for 8 minutes until al dente. Drain and return to the pan. Stir in the butter and egg until the pasta is evenly coated. Reserve half a cup sharp cheddar cheese and stir the cheddar cheese, mozzarella cheese and milk into the pasta. Spoon evenly into the muffin tin.
From recipes.net


MAC AND CHEESE CUPS RECIPE {TWO-BITES!} - SIMPLY STACIE
Remove the cheese mixture from heat and add it to the cooked macaroni. Stir to combine, then add the eggs and continue to stir. Fill the mini muffin pan with the macaroni mixture right to the top of each cup. In a small bowl, stir together the breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the breadcrumbs over the mac and cheese cups.
From simplystacie.net


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