Name: Mac & Cheese Cups
Ingredients: 8 ounces elbow macaroni ((2 cups)); 1 1/4 cups milk; 8 ounces cream cheese; 8 ounces cheddar cheese (shredded); salt & black pepper (to taste); 1/2 cup Ritz cracker crumbs; 1 tablespoon butter (melted)

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Mac & Cheese Cups

Course: Pasta, Side Dish

Keyword: mac and cheese

Servings:

Author: Martha Stewart

Ingredients

8 ounces elbow macaroni (2 cups)
1 1/4 cups milk
8 ounces cream cheese
8 ounces cheddar cheese shredded
salt & black pepper to taste
1/2 cup Ritz cracker crumbs
1 tablespoon butter melted

Instructions

Preheat oven to 350 degrees and spray a 12 cup muffin tin with Pam.
Cook elbow macaroni in boiling, salted water.
While heating milk in a saucepan over medium-low, whisk in cream cheese until melted. Whisk in cheddar cheese until melted and season with black pepper to taste and kosher salt if needed. Stir in cooked macaroni. Using a 1/2 cup scoop, fill muffin pans.
Mix melted butter with cracker crumbs and sprinkle over cups. If desired, mix in a little shredded cheese with cracker crumbs. Bake at 350 for 20-30 minutes. Let set in pan until ready to serve. They need to firm up a bit. They can always be reheated.