Mac & Cheese Cups
Servings: 0
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.
Notes
Recipe By: Martha Stewart
Serving Size: 12
Serving Size: 12
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