Muffin-Tin Mac and Cheese Cups

Name: Muffin-Tin Mac and Cheese Cups
Prep time: 35 min
Total time: 1 min
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

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Prep Time: 35 minutes

Total: 1 hours, 10 minutes

Servings: 12

Author : Betty Crocker Kitchens

Ingredients

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1/2 lb uncooked elbow macaroni4 tablespoons butter2 tablespoons Gold Medal™ all-purpose flour1/2 teaspoon salt1/4 teaspoon ground black pepper1 cup milk2 cups shredded sharp Cheddar cheese (8 oz)1/2 cup Progresso™ plain panko crispy bread crumbs1 tablespoon finely chopped fresh Italian (flat-leaf) parsley

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Instructions

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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.