Muffin tin cups take the worry out of dishing up just the right serving size when we prepare our creamy homemade macaroni and cheese. These Mac and Cheese Cups are sure to make things easy for you.
Cooking Time: 35 min
12 round butter-flavored crackers
1 (8-ounce) package elbow macaroni
1 (10.75-ounce) can condensed Cheddar cheese soup
1/2 cup milk
3 cups shredded sharp Cheddar cheese, reserving 1/4 cup for garnish
1 egg, lightly beaten
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1.Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
2.Place a cracker in the bottom of each muffin cup and set aside.
3.Cook macaroni according to package directions; drain and return to pot. Stir in remaining ingredients, except reserved cheese. Evenly spoon mixture into muffin cups and sprinkle with reserved cheese.
4.Bake 15 to 18 minutes, or until heated through. Let sit 4 to 5 minutes then remove from muffin tin by running a knife along the edges to loosen. Serve immediately.
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