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Down-Home Mac & Cheese Cups
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Down-Home Mac & Cheese Cups

45 Min(s)
25 Min(s) Prep
20 Min(s) Cook
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.
What You Need
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4 servings
Original recipe yields 4 servings
1/4 cup butter, divided
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked
1/3 cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed
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Let's Make It
1
Heat oven to 350ºF.
2
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 completely melted, stirring frequently. Stir in macaroni.
3
Spoon into 8 foil-lined muffin cups; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over cheddar.
4
Bake 20 min. or until heated through.
Kitchen Tips
Tip 1
How to Bake in a Casserole Dish
Prepare recipe as directed, substituting a 2-qt. casserole sprayed with cooking spray for the muffin cups.
Tip 2
Variation
Prepare using fat-free milk, 2% Milk VELVEETA and KRAFT 2% Milk Shredded Cheddar Cheese.
Tip 3
Make Ahead
These easy-to-make mac and cheese cups can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed.
Nutrition
Calories
590
Calories From Fat
0
% Daily Value*
Total Fat 29g
37%
Saturated Fat 18g
90%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 970mg
42%
Total Carbohydrates 59g
21%
Dietary Fibers 2g
7%
Sugars 10g
20%
Protein 22g
44%
Vitamin A
25%
Vitamin C
0%
Calcium
60%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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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