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Cheddar Mac and Cheese Cups

Source of Recipe


From "The Outdoor Table" by April McKinney



List of Ingredients



• Cooking spray
  
• 2 cups uncooked elbow macaroni
  
• 3 tablespoons butter, divided
  
• 2 ounces cream cheese
  
• 1 cup milk
  
• 1 large egg, beaten
  
• 2 cups freshly shredded sharp Cheddar cheese
  
• ¼ teaspoon salt
  
• ¼ teaspoon ground black pepper
  
• ½ cup panko bread crumbs
  






Instructions



1. Preheat the oven to 350 degrees, and spray a 12-cup muffin tin with cooking spray.
   
   
2. Cook the macaroni according to the package directions. Drain it, and place in a large bowl. Stir in 2 tablespoons of the butter and the cream cheese until they begin to melt into the warm pasta. Add the milk, egg, Cheddar cheese, salt, and pepper, and stir until everything is well blended. The cheese does not have to be completely melted at this point. Spoon the mixture evenly into the muffin tin, making sure to add any remaining liquid to the cups as well.
   
   
3. Melt the remaining 1 tablespoon butter in the microwave or on the stovetop. Place it in a small bowl and toss it with the panko. Sprinkle evenly over each cup. Bake for 30 minutes. Let the cups cool for 5 minutes before removing them from the tin. Serve warm.
   
   Makes 12 servings
   
   






Final Comments


•  A serving size of these is about 2 cups per person, but you may want to make extra for a hungry crowd.

•  You can make these in mini muffin tins as well for a bite-size treat. Follow the directions as listed, but bake the mini cups for 12 to 1t minutes.

Makes 48 mini muffin cups