Mini portions of a hearty mac and cheese makes a great side dish, main course, or even an after-school snack!
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4 ounces (1 cup) uncooked dried elbow macaroni
3 tablespoons Land O Lakes® Butter
2 tablespoons all-purpose flour
1 teaspoon dried mustard
1/2 teaspoon onion powder
2 cups Land O Lakes® Half & Half
10 (3/4-ounce) slices Land O Lakes® Deli American cut into quarters
1 cup chopped rotisserie chicken
1/2 cup crisply cooked crumbled bacon
1/4 cup panko breadcrumbs
Heat oven to 350°F. Place paper baking cups into 12-cup muffin pan. Set aside.
Cook pasta according to package directions; drain. Set aside.
Melt 2 tablespoons butter in 3-quart saucepan until sizzling. Add flour, mustard and onion powder; stir until smooth. Add half & half; cook over medium heat, stirring constantly, 5-7 minutes or until mixture boils and is thickened. Reduce heat to low; add cheese. Stir until cheese is melted. Add cooked macaroni, chicken and bacon; mix well. Spoon about 1/3 cup into each prepared muffin pan cup.
Place remaining 1 tablespoon butter in bowl. Microwave 20-30 minutes or until melted. Add breadcrumbs; mix well. Sprinkle crumbs evenly over macaroni mixture. Bake 10-15 minutes or until breadcrumbs are golden. Cool in pan 10 minutes. Serve warm.
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.
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