Mac and Beer Cheese Cups

 

4

tablespoons butter

3/4

cup Progresso® panko bread crumbs

8

oz uncooked elbow macaroni

1/4

cup Gold Medal® all-purpose flour

3/4

cup milk

3/4

cup lager beer, such as a Boston lager

1

cup shredded American cheese (4 oz)

2 1/2

cups shredded extra-sharp Cheddar cheese (10 oz)

1

teaspoon salt

1/4

teaspoon freshly ground black pepper

Slices of cooked beer bratwurst or popcorn, if desired

• 1 Heat oven to 375°F. Place foil baking cup in each of 18 regular-size muffin cups. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside.
• 2 Cook and drain macaroni as directed on package.
• 3 Meanwhile, melt remaining 3 tablespoons butter in 4-quart saucepan over low heat. Stir in flour. Cook 1 minute, stirring with whisk. While continuing to stir, add milk and beer. Cook and stir 1 to 2 minutes or until thickened and smooth. Remove from heat; stir in cheeses, salt and pepper. Add cooked macaroni; stir well.
• 4 Spoon about 1/4 cup macaroni into each cup. Top each with scant 1 tablespoon bread crumb mixture.
• 5 Bake 25 to 30 minutes or until hot and topping is golden brown. Cool 5 minutes; remove from pan. Garnish with bratwurst or popcorn.