Macaroni and Cheese Casserole Cups
- Ready In:
- 3hrs 20mins
- Ingredients:
- 7
- Yields:
-
12 casserole cups
- Serves:
- 12
ingredients
- 8 ounces elbow macaroni
- 2 1⁄2 tablespoons all-purpose flour
- 3 cups nonfat milk
- 12 ounces cheddar cheese, shredded, divided
- 3⁄4 cup mozzarella cheese, shredded
- 1⁄2 cup parmesan cheese, shredded
- 12 cupcake liners, foil
directions
- Preheat oven to 375 degrees Fahrenheit.
- Place 12 foil cupcake liners into muffin tins.
- Cook macaroni as package label directs and drain.
- Measure flour into a medium saucepan.
- Slowly whisk in 1 cup of milk.
- Whisk in the remaining milk.
- Place over medium heat and cook until small bubbles appear around the edge.
- Reduce heat to low and simmer, stirring often, until thickened slightly, about 15 minutes.
- Remove from heat and stir in 1 cup Cheddar, Mozzarella and Parmesan cheese.
- Add macaroni, stirring gently to coat.
- Let rest for 5 minutes to cool.
- Scoop into prepared muffin tins, filling to the top.
- Sprinkle reserved 1/2 cup cheddar over tops.
- Bake for 15 to 20 minutes or until tops are lightly browned.
- Remove from oven and cool for 15 to 20 minutes.
- Go around the edge of cups with the tip of a small knife and remove cups from muffin tins.
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Reviews
-
This was good with a few changes. I orginally followed the recipe as written but thought the mixture was too wet. I cooked up about another cup of macaroni and then it seemed better. I also used 1/4 teaspoon of pepper but should have added some more. I liked the flavor of the cheese together but hubby didn't. This was good the next day too.