Crispy Crumb-Topped Mac and Cheese Cups

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12 paper muffin liners
Nonstick cooking spray
8 oz veggie elbow macaroni


3 Tbsp butter, divided
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 cup 2% milk

2 1/4 cups reduced-fat sharp Cheddar cheese, divided
1/2 cup plain panko bread crumbs
1 Tbsp finely chopped parsley

1. The oven has to be heated to 425 degrees Fahrenheit. Put paper liners into 12 muffin tins of a typical size. Coat with nonstick spray before using.


2. Macaroni should be prepared per package directions, then drained and left aside.

3. Two tablespoons of the butter should be melted in a large saucepan over medium heat. Dust with flour, then season with salt and pepper.

Whisk constantly for 1–2 minutes, or until mixture has thickened. Stir in the milk gradually. Get the water almost to a boil while stirring constantly. Take it away from the heat.

Combine two cups of the cheese and the mixture. Throw in some macaroni that's already been cooked. In a standard cup, divide the mixture in half.

4. Melt the remaining 1 tablespoon of butter in a medium microwave-safe bowl by heating it for 30 to 45 seconds, uncovered.

Combine the breadcrumbs and parsley and mix them in. Pour over macaroni filling in individual serving dishes. Press firmly yet gently to ensure a good bond.

5. Cook for 18–22 minutes, or until the bread crumbs are a golden brown. Give it 5 minutes to rest before serving.

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