Monday, April 16, 2012

Mac and Cheese Baked Mini Cups

When I was younger, I only knew how to make the boxed Kraft Mac n Cheese ones. Now that I'm a bit older, I finally know how to make some from scratch. I also saw a great way to serve them, baked in cups! I adapted the recipe from here.

You need the following for the mac and cheese:
2 cups uncooked elbow macaroni, 1 tablespoon butter, 1 egg (beaten), 1 cup milk, 1 1/2 cups shredded sharp cheddar cheese (we altered the recipe and used 1 1/2 cups instead of 1 cup; don't forget to use SHARP cheddar so your pasta won't taste bland), 1 1/2 cups mozzarella cheese, salt and pepper (we decided to sprinkle some to taste).

You would also need these for the mac and cheese cups:
1/2 cup shredded sharp cheddar cheese, 1/2 cup bread crumbs, 2 teaspoons olive oil, 1/2 teaspoon salt

1. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Stir the shredded sharp cheddar cheese, mozzarella cheese, milk, and a pinch of salt and pepper into the pasta. Coat the pasta well and set aside to let it cool a bit.

2. Preheat the oven to 350 degrees F or 175 degrees C.Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt.

3. Spoon into the prepared muffin tin. Sprinkle the sharp cheddar cheese and then the bread crumbs mixture on top. (Remember, sprinkle the cheese first, then the bread crumbs to get the top nice and crunchy).

4. Bake for 30 minutes in the preheated oven, or until the top is nicely browned. Contain your excitement...let it cool for a while. ;) Remove from muffin pan.

5. Enjoy! :)

Ours was a bit too dark brown at the sides but still filled with gooey, cheesy, crunchy goodness! ;)

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