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Muffin-Tin Mac and Cheese Cups

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Betty Crocker Kitchens
Updated Sep 20, 2016
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These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box!

Muffin-Tin Mac and Cheese Cups

  • Prep Time 35 min
  • Total 1 hr 10 min
  • Servings 12
  • Ingredients 9
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Ingredients

  • 1/2 lb uncooked elbow macaroni
  • 4 tablespoons butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup milk
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
  • Step 
    2
    Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
  • Step 
    3
    In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
  • Step 
    4
    Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.

Nutrition

220 Calories
11g Total Fat
9g Protein
22g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
340mg
14%
Potassium
70mg
2%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Sugars
2g
Protein
9g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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