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Macaroni and Cheese Cups
What could be more American than macaroni and cheese? This month Alessa and I are cooking up our favorite All American recipes. Macaroni and cheese is a classic and a much loved favorite at my house. I decided that I would try something a little different and instead of making a big pan of it, I cut the recipe down a bit and made 12 individual servings using a muffin tin. They are delicious. Baking them in a muffin tin makes a nice cheese crust around the outside of each “cup” of macaroni and cheese. Ingredients
- 2 cups cooked elbow macaroni
- 2 cups shredded cheese (use your favorite, mine is cheddar)
- 4 tablespoons butter
- 4 tablespoons milk
Directions
- Spray 12 muffin tins with cooking spray. Preheat oven to 350 degrees. Spoon approximately 1 tablespoon macaroni into each muffin tin (you should have used half the macaroni or 1 cup for the first layer). Divide the 4 tablespoons of butter into 1 teaspoon in each muffin tin on top of the macaroni. Place 1 tablespoon of cheese in each muffin cup. Divide the remaining 1 cup of macaroni evenly among the 12 cups. Divide the remaining cheese evenly among the 12 muffin cups. Place 1 teaspoon of milk in each muffin cup. Place in the oven and bake for 10 minutes, take out and carefully stir each muffin cup to combine the macaroni and cheese. Bake for another 10-12 minutes. Let cool slightly before serving. Makes 12 (small) servings.
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