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
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
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 completely 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 recipe as directed, substituting a 2-qt. casserole sprayed with cooking spray for the muffin cups.
Prepare using fat-free milk, 2% Milk VELVEETA and KRAFT 2% Milk Shredded Cheddar Cheese.
These easy-to-make mac and cheese cups can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.