Friday, August 8, 2014

Baked Macaroni & Cheese Cups

Good evening :) How's every body's week going so far? Great here! Aren't these Macaroni & Cheese cups the cutest? I'm in love with them, so I can't imagine how much kids would like them. They are definitely a fun way to do mac & cheese! I served these with ribs that we cooked on the grill and it was a perfect combination. Let me know if you try them and how they turn out for you!

2 Quarts Water
1 Tablespoon Salt
1 Tablespoon Extra Virgin Olive Oil
2 Cups Elbow Macaroni, uncooked
2 Eggs
1 1/2 Cups Evaporated Milk
1/2 Stick Butter, melted
8 Ounces Sharp Cheddar Cheese, shredded
8 Ounces American Cheese, shredded
1/2 Cup Italian Seasoned Breadcrumbs
Salt & Pepper, to taste
Cooking Spray

Bring water, salt and oil to a boil in a large pot. Add pasta and cook until al dante. Drain pasta and rinse with cold water to stop the cooking process. In a large bowl, mix together eggs, evaporated milk, melted butter and salt & pepper, to taste. Stir in 3/4 of the cheddar cheese and all of the American; add the pasta and mix well. Spray a muffin tin liberally (and I mean liberally, you want those babies to pop out nicely when they're done) with cooking spray and add 2 tablespoons of the pasta mixture. Top each muffin cup with remaining cheese and sprinkle with 1 to 1 1/2 teaspoons of breadcrumbs. Bake in a pre-heated 350 degree oven for 15-20 minutes or until golden brown. Let cool about 2-5 minutes and they should pop right out. NOTE: I placed my muffin tin on top of my biggest cookie sheet and put it in the oven like that just in case any cheese spills over.

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  1. what an awesome way to change up baked mac'n'cheese. Can't wait to try this!

  2. whats the meat on the plate that you made with these!? it looks delicious!! I miss you posting by the way. Great recipes!


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