It's the broccoli in these yummy mac and cheese cups that is sure to please!
tablespoons butter or margarine
cup Progresso™ plain or Italian style panko crispy bread crumbs
oz uncooked elbow macaroni
cup Gold Medal™ all-purpose flour
package (12 oz) Green Giant™ Steamers™ frozen broccoli and cheese
cup shredded sharp Cheddar cheese (4 oz)
Heat oven to 375°F. Place foil baking cup in each of 12 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.
Cook and drain macaroni as directed on package.
Meanwhile, melt remaining 2 tablespoons butter in 4-quart saucepan over low heat. Stir in flour and salt. Cook 1 minute, stirring with whisk. While continuing to stir, add milk. Cook and stir 1 to 2 minutes or until thickened and smooth. Stir in frozen broccoli and Cheddar cheese. Cover; cook 8 to 10 minutes, stirring occasionally, until thoroughly heated. Remove form heat; stir in macaroni until well blended.
Spoon about 1/4 cup macaroni into each cup. Top each with 1 teaspoon bread crumb mixture.
Bake 20 to 25 minutes or until hot and topping is golden brown. Cook 5 minutes; remove from pan.
Store leftovers in refrigerator. Reheat in 350°F oven 10 to 15 minutes or until thoroughly heated.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.