Comida Kraft
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Down-Home Mac & Cheese Cups

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4 servings, 2 muffins each

Just when you think mac and cheese can't be beat, it beats itself—when it's baked in foil-lined muffin cups and sprinkled with even more cheese.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
  • Spoon into 8 foil-lined muffin cups; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over cheddar.
  • Bake 20 min. or until heated through.

How to Bake in a Casserole Dish

Prepare as directed, substituting a 2-qt. casserole sprayed with cooking spray for the muffin cups.


Prepare using 2% Milk VELVEETA and KRAFT 2% Milk Reduced Fat Shredded Cheddar Cheese.

Make Ahead

Prepare as directed, but do not bake. Refrigerate up to 24 hours before baking, uncovered, as directed.


  • 4 servings, 2 muffins each

Nutritional Information

Serving Size 4 servings, 2 muffins each
Calories 590
Total fat 29g
Saturated fat 18g
Cholesterol 85mg
Sodium 1070mg
Carbohydrate 59g
Dietary fiber 2g
Sugars 10g
Protein 22g
% Daily Value
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 60 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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