Mac & Cheese Cups
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Collapse ▲Kids love mac and cheese, but sometimes eating the same old thing can get boring. It’s fun to switch up recipes, and this one won’t break the bank. Try out these mac and cheese cups from our More In My Basket program. Don’t forget to check out more recipes at morefood.org.
Mac and Cheese Cups
Directions:
- 8-ounce pasta
- 3 tablespoons butter
- 2 cloves of garlics (minced)
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- ¼ cup breadcrumbs
Tip: Using a smaller pasta such as elbow or shell macaroni makes filling the cup easier.
Instructions
- Butter all 12 cups of a standard size muffin tin and set aside. Place a pot of salted water over high heat on the stovetop to boil and preheat your oven to 350°F.
- Cook the pasta, according to the package directions, or until firm.
- While the pasta is cooking, melt 3 tablespoons of butter in a saucepan over medium heat. Add the garlic and cook for 1 minute.
- Whisk in the salt, pepper, and flour until the flour is smooth.
- Slowly whisk in the milk and heat until just boiling, then 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.
- Top evenly with the breadcrumbs.
- Bake for 30-35 minutes, or until the tops are just starting to brown.
- Let cool completely before removing from the pan. You may need to loosen the cups with a butter knife before gently removing them from the pan.
