Muffin-Tin Mac and Cheese Cups
These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box! Prep Time: 35 minute Total Time: 1 hour 10 minute Serves: 12 Ingredient 1/2 lb. uncooked elbow macaroni 4 tablespoons butter 2 tablespoons Gold Metal 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 plane panko crispy bread crumbs 1 tablespoon finely chopped fresh Italian (flat-leafed) parsley Directions 1. Heat oven to 425 degrees 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. 2. Meanwhile, in 4-quart saucepan, melt 2 tablespoons over medium heat. Add flour, salt and pepper; cook and beat with Wisk for 1 to 2 minutes or until thickened. Slowly beat in milk, heat just boiling, stirring frequently. Remove from heat. Stir in Cheese. Stir in macaroni. Divide mixture evenly among cups. 3. In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press. 4. Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
