Down Home Mac Cheese Cups Recipes

MAC AND CHEESE CUPS

Steps:

• Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook for 8 minutes until al dente. Drain and return to the pan. Stir in the butter and egg until the pasta is evenly coated.
• Reserve 1/2 cup sharp cheddar cheese and stir the cheddar cheese, mozzarella cheese and milk into the pasta. Spoon evenly into the muffin tin. Sprinkle the reserved cheese on top.
• In a small bowl combine the bread crumbs, olive oil, and salt. Sprinkle on the top.
• Bake for 30 minutes in the preheated oven or until it is golden brown. Remove from oven and let cool for 5 minutes.

DOWN-HOME MAC & CHEESE CUPS

Steps:

• 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.

MAC AND CHEESE CUPS

Steps:

• Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the topping, combine Panko, Parmesan and olive oil; set aside. Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat. Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste. Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown. Serve immediately, garnished with chives, if desired.

VELVEETA® DOWN-HOME MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees F.
• 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 melted, stirring frequently. Stir in macaroni.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
• Bake 20 min. or until heated through.

DOWN-HOME MACARONI & CHEESE

Steps:

• Heat oven to 350ºF.
• Melt butter in large saucepan on low heat. Remove half of butter; mix with bread crumbs. Set aside. Stir flour into remaining butter in saucepan; cook and stir 1 min. Gradually stir in milk until well blended; cook and stir until thickened. Add VELVEETA and 1-1/2 cups cheddar; cook until melted, stirring frequently. Stir in macaroni.
• Spoon into 1-1/2-qt. casserole; top with remaining Cheddar and buttered crumbs.
• Bake 20 min. or until heated through.

MACARONI & CHEESE CUPS

Steps:

• Heat oven to 400ºF.
• Prepare Dinner as directed on package. Add egg; mix well.
• Spoon into 12 paper-lined muffin cups.
• Bake 15 min. Let stand 5 min. before serving.

MAC AND CHEESE CUPS BY BIEN TASTY RECIPE BY TASTY

Steps:

• Preheat oven at 350°F (180°C).
• Mix the ground meat with the onion, parsley, egg, garlic, bread crumbs, salt, pepper, and cumin.
• Grab a tablespoon of beef, place ½ tablespoon of cream cheese and cover it with the beef to make a meatball.
• Add oil to a pan and cook the meatballs over low heat, let cool and remove excess fat.
• In a muffin tin, place a spoonful of macaroni and cheese and distribute to make a cup, place a meatball in the center and add more macaroni on top. Add Parmesan cheese to taste.
• Bake for 20 minutes.
• Enjoy!

MAC AND CHEESE CUPS

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F (177 degrees C). Coat a 24-cup mini muffin tin with cooking spray.
• Cook the elbow macaroni according to the package instructions. Drain in a colander and set aside.
• Working with one wonton wrapper at a time, cut tiny slits in all four corners of the wrapper, so that it nestles easily into a muffin tin opening. Repeat until you have 20 to 24 wonton "cups." Bake until golden brown, 6 to 8 minutes. Carefully remove the wonton wrappers from the muffin tin and let cool.
• In a heavy-bottomed medium saucepan, melt 2 tablespoons of the butter over medium heat. Whisk in the flour, and when the roux forms small balls, slowly whisk in the milk and continue to whisk constantly to avoid scorching the sauce.
• Add the cheeses, salt, and pepper and cook, whisking, until the cheese is incorporated, 2 to 3 minutes. Reduce the heat to medium-low, then add the hot sauce, powdered bouillon, scallions, parsley, and the remaining 2 tablespoons butter and cook, whisking occasionally, until the sauce is velvety and coats the back of the spoon, 4 to 5 more minutes.
• In a large bowl, combine the cooked elbow macaroni with the warm sauce and stir to completely coat the pasta in the sauce. Spoon the mac and cheese mixture into the wonton cups, add any desired toppings, and serve.

VELVEETA® DOWN-HOME MACARONI & CHEESE

Steps:

• Heat oven to 350°F.
• 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 melted, stirring frequently. Stir in macaroni.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
• Bake 20 min. or until heated through.

MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees F.
• Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding
• the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.
• Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.
• Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.

DOWN HOME MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees. Bring 6 quarts of water to a boil. Add the salt and reboil before adding the pasta. Cook the pasta according to the package directions; about 10 to 12 minutes. While the pasta is cooking, heat the butter over medium heat in a saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the white sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, mustard, cayenne pepper, Colby and Cheddar cheeses and cook for 2 minutes over low heat. Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the bread crumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well browned and crusty.;

MUFFIN-TIN MAC AND CHEESE CUPS

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.

MINI MAC & CHEESE MEATBALL CUPS

Steps:

• Heat oven to 400ºF.
• Prepare Dinner as directed on package, using the Light Prep directions. Remove from heat. Add 1/2 cup mozzarella; stir until melted. Stir in egg.
• Sprinkle 1/2 tsp. Parmesan into each of 12 muffin pan cups sprayed with cooking spray. Fill with Dinner mixture; press 1 meatball into Dinner mixture in each cup.
• Bake 15 min. or until meatballs are heated through (165ºF). Top with remaining mozzarella; bake 3 min. or until melted. Let stand 5 min. Meanwhile, heat pasta sauce.
• Serve mac and cheese cups topped with sauce.

DOWN HOME MACARONI AND CHEESE

Steps:

• Melt 3 tablespoons of the butter in large saucepan on low heat.
• Blend in flour and salt; cook and stir 1 minute.
• Gradually add milk; cook, stirring constantly, until thickened.
• Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni.
• Pour into lightly greased 1-1/2-quart casserole.
• Melt remaining 1 Tablespoon butter; toss with bread crumbs.
• Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
• Bake at 350 degrees F for 20 minutes or until thoroughly heated.