MAC AND CHEESE APPETIZER CUPS RECIPES

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MUFFIN-TIN MAC AND CHEESE CUPS RECIPE - BETTYCROCKER.C…



Muffin-Tin Mac and Cheese Cups Recipe - BettyCrocker.c… image

These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box!

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Yield 12

Number Of Ingredients 9

1/2 lb uncooked elbow macaroni
4 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon finely chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
  • Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
  • In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
  • Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 220 , CarbohydrateContent 22 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 9 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 2 g, TransFatContent 0 g

MAC AND CHEESE – INSTANT POT RECIPES



Mac and Cheese – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 2 minutes

Yield 6 - 8 servings

Number Of Ingredients 10

1 lb box elbow macaroni
4 tbsp butter
4 cups Water
2 tsp dry ground mustard
1/2 tsp pepper
1 cup evaporated milk
2 cups shredded sharp cheddar
2 cups shredded Monterey jack (or provolone)
1/2 cup grated parmesan cheese
salt (to taste)

Steps:

  • Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTÉ function and cook, stirring occasionally, for another 2-3 minutes.
  • Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  • Salt to taste.

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