Fill muffin cups with ground beef, cheese and macaroni for single-serving mac-n-cheese casseroles. They're ready in under an hour.
cups uncooked elbow macaroni (about 5 1/2 oz)
lb lean (at least 80%) ground beef, if desired
loaf (16 oz. box) VELVEETA™ Original Cheese, cut into 1-inch cubes
bag (8 oz) finely shredded Italian cheese blend (2 cups)
Salt and pepper to taste
cup Progresso™ Italian style panko crispy bread crumbs
Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Cook macaroni as directed on package—except cook 2 minutes less time. Drain; place in large bowl.
Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside.
In microwavable bowl, microwave butter, milk and prepared cheese product on High about 5 minutes. Remove from microwave; stir with whisk until cheese begins to melt. Microwave on High in 1-minute increments, stirring after each minute, until cheese is completely melted and mixture is smooth.
Add cheese mixture and ground beef to macaroni in bowl. Stir in 1 1/2 cups of the shredded cheese until well mixed. Add salt and pepper to taste.
Fill each muffin cup with macaroni mixture. Sprinkle bread crumbs and remaining shredded cheese over tops.
Cover pan loosely with foil, making sure foil does not touch cheese. Bake 20 minutes.
Remove from oven; remove foil. Cool at least 10 minutes before remove muffins from cups.
Muffins will still be wet when first removed from the oven. But once they cool, they are easy to remove from the pan with a small metal spatula.
Kids can be picky. They might prefer them without the ground beef.
If you omit the ground beef, these cute little muffins make a great side dish. One is plenty to go with a grilled chicken breast or pork chop.
This recipe can also be made in a casserole dish for more of a traditional mac and cheese, or in individual ramekins.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
Trademarks referred to herein are the properties of their respective owners.