entrees

Mac and Cheese Cups

Mac and cheese baked in muffin cups becomes a weeknight family favourite served with salad or as a side with grilled chicken or sausages.
20 min
PREP TIME
45 min
COOK TIME
500
CALORIES
9
INGREDIENTS

INGREDIENTS

  • 1/4 cup (60 mililiter) panko bread crumbs
  • 3 tablespoon (60 mililiter) butter
  • 1/4 cup (60 mililiter) all-purpose flour
  • 1 3/4 cups (425 mililiter) milk
  • 1 tablespoon (15 mililiter) French’s Dijon Mustard
  • 1/2 teaspoon (2 mililiter) Sea Salt Grinder
  • 1/4 teaspoon (1 mililiter) Ground Nutmeg
  • 2 1/2 cups (625 mililiter) shredded old Cheddar cheese
  • 3 cups (750 mililiter) elbow macaroni

Preparation

  • 1 Generously grease all 12 cups of a non-stick muffin pan. Divide panko amongst cups, tilting to coat bottom of pan.
  • 2 In large saucepan, melt butter over medium heat. Stir in flour; cook, stirring, for 2 minutes. Whisk in milk, mustard, salt and nutmeg; cook, whisking, until smooth and sauce starts to thicken, about 5 minutes. Remove from heat; stir in 2 cups (500 mL) of the cheese until smooth.
  • 3 Meanwhile, in large pot of boiling salted water, follow package directions to cook pasta until al dente. Drain. Add to sauce, stirring well to coat.
  • 4 Divide mixture evenly among muffin cups; sprinkle with remaining cheese. Bake in preheated 375°F (190°C) oven until golden and set, about 20 minutes. Let stand in pan on rack for 10 minutes. Run a small knife around each muffin to loosen; remove each from cup.

NUTRITION INFORMATION

(per Serving)

MissingNutritionInformationRecipe

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