4 ounces (1 cup) uncooked dried elbow macaroni
2 tablespoons all-purpose flour
1 teaspoon dried mustard
1/2 teaspoon onion powder
1 cup chopped rotisserie chicken
1/2 cup crisply cooked crumbled bacon
1/4 cup panko breadcrumbs
Prepare and bake mac ‘n cheese cups as directed. Cool in pan 30 minutes; cover pan with aluminum foil. Freeze until firm. Place individual mac ‘n cheese cups into large resealable plastic freezer bag. Freeze up to 2 months. To reheat, place individual cups onto microwave-safe plate; microwave about 1 1/2 minutes or until heated through.