Mini portions of a hearty mac and cheese makes a great side dish, main course, or even an after-school snack!
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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.
Explore reviews fromour online community
Do your muffin tins languish in the cabinet? Put them to work to make something fun for every meal of the day.
A rotisserie chicken from the grocery store is one of our favorite dinner shortcuts. It’s the perfect way to jumpstart everything from pizzas to casseroles.