Mac And Cheese Cups Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
• 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. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
• Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions, drain. Transfer to a large bowl. Stir in cheese and butter until melted., In another bowl, whisk the eggs, cream, sour cream, salt and pepper until blended. Add to macaroni mixture; stir until well blended. Spoon macaroni into 24 well-greased muffin cups. Bake until golden brown, 25-30 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F. Butter a twelve-cup muffin tin.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain in a colander.
• Melt the butter in a large saucepan. Add the shallot, and sauté until tender, about 3 minutes. Add the flour, and stir until it thickens and reaches a golden-blond color, about 2 minutes. Slowly whisk in the warm milk, bringing up to a simmer, and stir until it thickens. Stir in mustard, and season with salt and pepper. Let the sauce simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon. Stir in the cheese a handful at a time, then stir in the cooked macaroni.
• Divide the macaroni among the cups in the muffin tin, and sprinkle with bread crumbs. Bake for 15 minutes, or until they're nicely golden brown on top. Let them rest for 5 minutes, then slide a knife around the edges to remove from the muffin tin, and serve.