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Mac and Broccoli Cheese Cups

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Mac and Broccoli Cheese Cups
  • Prep 30 min
  • Total 60 min
  • Servings 12
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It's the broccoli in these yummy mac and cheese cups that is sure to please!
Updated Oct 13, 2016

Ingredients

  • 3 tablespoons butter or margarine
  • 1/2 cup Progresso™ plain or Italian style panko crispy bread crumbs
  • 4 oz uncooked elbow macaroni
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 cup milk
  • 1 package (12 oz) frozen broccoli and cheese
  • 1 cup shredded sharp Cheddar cheese (4 oz)
Make With
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    Cook and drain macaroni as directed on package.
  • 3
    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.
  • 4
    Spoon about 1/4 cup macaroni into each cup. Top each with 1 teaspoon bread crumb mixture.
  • 5
    Bake 20 to 25 minutes or until hot and topping is golden brown. Cook 5 minutes; remove from pan.

Tips from the Betty Crocker Kitchens

  • tip 1
    Store leftovers in refrigerator. Reheat in 350°F oven 10 to 15 minutes or until thoroughly heated.

Nutrition

190 Calories, 11g Total Fat, 8g Protein, 16g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
490mg
20%
Potassium
110mg
3%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
4%
Sugars
2g
Protein
8g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
4%
4%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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