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Main dishes

Down-Home Mac & Cheese Cups

photo by:kraft
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.
25 min
45 min
4 servings, 2 muffins each

What You Need

cup  butter, divided
cup  flour
cup  milk
lb.   (8 oz.) VELVEETA®, cut into 1/2-inch cubes
cups  elbow macaroni, cooked
cup  KRAFT Shredded Cheddar Cheese
 RITZ Crackers, crushed (about 1/4 cup)

Make It

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.

Kraft Kitchens Tips

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.

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