Mac and Cheese Casserole Cups
Servings
10 Servings
Ingredients
- 3 cup skim milk
- 2½ tablespoon all purpose flour
- 6 ounce reduced-fat mild shredded Cheddar cheese (1½ cups)
- ¾ cup light shredded Mozzarella cheese
- ½ cup grated Parmesan cheese
- 8 ounce elbow macaroni cooked and drained
Instructions
- Preheat oven to 350ºF. In medium saucepan, slowly add 1 cup of milk to flour, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly. Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens. Add 1 cup of the Cheddar, Mozzarella and Parmesan cheese; stir until blended. Add macaroni, stirring gently to coat well. Line muffin tin with paper muffin cups and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved 1/2 cup shredded Cheddar. Bake 15 minutes or until golden brown. Let cool for 5 minutes before serving.
- Source: National Dairy Council
I was so excited to make these- my kids love mac and cheese and my daughter will eat anything that comes in cupcake form! I was so disappointed. WAY too much sauce, which turns the paper muffin liners into a soggy mess, and we had to scoop the noodles out of the liners with a spoon. It did taste yummy and I love that the recipes used reduced fat dairy. But it either needs much less sauce or double the noodles to make it able to be eaten as a muffin!
It would be really helpful if your print button printed a printer friendly version, preferably one page.