MAC AND CHEESE BITES
These mini Mac and Cheese Cups are a fun hors d'ouerve for parties, and they're easy to make using a mini muffin pan.
Provided by Joanne Ozug
Categories Appetizer
Time 35m
Number Of Ingredients 8
Steps:
- Grease a nonstick mini muffin pan very well with butter or nonstick cooking spray. Preheat the oven to 400 degrees F.
- Bring a pot of salted water to a boil over high heat, then cook the pasta for 2 minutes less than the package says. My elbow macaroni said to cook for 7 minutes, so I drained it after 5.
- After you've cooked and drained the pasta, return the empty pasta pot to the heat and turn the heat down to medium. Melt the butter and add the paprika. Add the flour and stir the mixture around for 2 minutes. While whisking, add the milk. The mixture will be very thick, but that's intentional. Just make sure you have stirred out any lumps. Remove the pot from the heat and add the cheeses and drained pasta, stirring it all together until the cheese and sauce are well distributed.
- Portion your mac and cheese into the muffin cups, either with a spoon or a 3-tbsp cookie scoop. Pack the mac and cheese into the muffin cups with your fingers really well. If you don't pack the mac and cheese down, they won't hold their shape when you take them out after baking, and you don't want them to fall apart.
- Bake the mac and cheese cups for 15 minutes, until bubbling and gooey. Remove them to a wire rack to cool for at least 10 minutes, then carefully run a plastic knife or toothpick (assuming you need to not destroy the nonstick coating on your pan) around the edges to loosen. Remove the mac and cheese cups from the pan and garnish with chopped chives or scallion greens. Enjoy!
Nutrition Facts : Calories 87 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 64 mg, Sugar 1 g, ServingSize 1 serving
MACARONI AND CHEESE IN PARMESAN CUPS
Provided by Food Network
Time 1h10m
Yield 20 servings
Number Of Ingredients 15
Steps:
- To make the Parmesan Cups: Put a small nonstick pan on stove over medium heat. Lay tart molds upside down on flat surface. Place 1 tablespoon of cheese in a small pile about the size of a quarter in the pan. Cook until cheese melts and starts to bubble. Flip the cheese and continue cooking until golden brown. Drape cheese over tart mold and press down with another tart mold to form cup shape. Let cool. Remove from molds and trim off excess cheese after cheese has cooled.
- To make Macaroni and Cheese: Put the onion, herbs, garlic and cream in a heavy saucepan and bring to a boil, reduce heat and simmer until cream is reduced by half. Strain and put cream back in pan on low heat. Whisk in the cheese. Add cooked macaroni to cheese mixture. Season, to taste, with salt and pepper.
- To assemble: Spoon mixture into each Parmesan cup and garnish with chopped parsley.
MAKE-AHEAD MUFFIN TIN MAC & CHEESE
My favorite parts of macaroni and cheese are the cheesy topping and the crusty edges. What if you could achieve that in a hand-held macaroni and cheese bite that's baked to perfection in a muffin tin? Well, you can with this delicious Make-Ahead Muffin Tin Mac & Cheese. It's easy to make, tastes incredible whether it's hot or cold, can be refrigerated and reheated, and best of all, freezes beautifully. Who could ask for more?
Provided by Chula King
Categories Appetizer Side Dish
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F. Generously butter cups of muffin pan. Set aside.
- Cook macaroni in salted boiling water for 7 minutes. Drain in colander. Transfer to large mixing bowl.
- Add butter and cream cheese to hot macaroni. Stir to melt butter and cream cheese and evenly coat macaroni.
- Add milk and egg; stir to evenly coat macaroni.
- Add dry mustard, 1/4 to 1/2 teaspoon of salt, and 1/8 teaspoon freshly ground black pepper; stir to combine.
- Add 1-1/2 cups cheddar cheese and 1-1/2 cups Fontina cheese; stir to combine.
- Spoon macaroni mixture into muffin pan. Top with reserved cheddar cheese and Fontina cheese.
- Mix Panko bread crumbs with 1 tablespoon olive oil. Sprinkle 1 teaspoon of Panko bread crumb mixture on top of macaroni cups.
- Bake in preheated oven for 30 to 35 minutes, or until tops are golden brown and bubbly, and macaroni is set.
- Remove from oven; cool 10 minutes before removing from pan to wire rack to continue cooling.
- May be served hot or cold, refrigerated and reheated, or frozen and reheated.
- Yield: 12 Make Ahead Muffin Tin Mac & Cheese.
Nutrition Facts : Calories 291 kcal, Carbohydrate 15 g, Protein 14 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 71 mg, Sodium 340 mg, Sugar 2 g, ServingSize 1 serving
MAC AND CHEESE CUPS BY BIEN TASTY RECIPE BY TASTY
Here's what you need: ground beef, onion, fresh parsley, egg, garlic, bread crumbs, salt, pepper, cumin, cream cheese, cooking oil, mac 'n' cheese, parmesan cheese
Provided by Omar Mendez
Categories Dinner
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven at 350°F (180°C).
- Mix the ground meat with the onion, parsley, egg, garlic, bread crumbs, salt, pepper, and cumin.
- Grab a tablespoon of beef, place ½ tablespoon of cream cheese and cover it with the beef to make a meatball.
- Add oil to a pan and cook the meatballs over low heat, let cool and remove excess fat.
- In a muffin tin, place a spoonful of macaroni and cheese and distribute to make a cup, place a meatball in the center and add more macaroni on top. Add Parmesan cheese to taste.
- Bake for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 208 calories, Carbohydrate 23 grams, Fat 7 grams, Fiber 1 gram, Protein 10 grams, Sugar 3 grams
MACARONI AND CHEESE CASSEROLE CUPS
This recipe came from a coupon book that I picked up in Safeway. I made it for a baby shower and they were devoured instantly. Serving them in cupcake form made them easy to serve AND easy to eat! Please note that the preparation time varies wildly depending on whether you opt to buy pre-shredded cheese, shred your cheese in a food processor, or hand-shred your cheese.
Provided by Christy Reilly
Categories Toddler Friendly
Time 3h20m
Yield 12 casserole cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Place 12 foil cupcake liners into muffin tins.
- Cook macaroni as package label directs and drain.
- Measure flour into a medium saucepan.
- Slowly whisk in 1 cup of milk.
- Whisk in the remaining milk.
- Place over medium heat and cook until small bubbles appear around the edge.
- Reduce heat to low and simmer, stirring often, until thickened slightly, about 15 minutes.
- Remove from heat and stir in 1 cup Cheddar, Mozzarella and Parmesan cheese.
- Add macaroni, stirring gently to coat.
- Let rest for 5 minutes to cool.
- Scoop into prepared muffin tins, filling to the top.
- Sprinkle reserved 1/2 cup cheddar over tops.
- Bake for 15 to 20 minutes or until tops are lightly browned.
- Remove from oven and cool for 15 to 20 minutes.
- Go around the edge of cups with the tip of a small knife and remove cups from muffin tins.
MACARONI AND CHEESE
This is my MIL recipe she has made it for years. It is delicious. The elbow macaroni measurement is for 1--16 ounce box dry. I can't respond to zmail because of a previous issue.
Provided by jb41848
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a pan cook butter, salt, pepper and flour and stir until smooth.
- Remove from heat add milk, return to heat and bring to a boil.
- Boil 1 minute.
- Remove from heat and add cheese, stir until melted.
- Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 814.7, Fat 40.4, SaturatedFat 24.8, Cholesterol 109.1, Sodium 1329, Carbohydrate 81.2, Fiber 2.9, Sugar 2.2, Protein 31.3
CRISPY MAC AND CHEESE CUPS
Dress up a KRAFT Deluxe Macaroni & Cheese Dinner with broccoli florets and bacon, and bake it in muffin cups for a potluck-perfect crowd pleaser.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Prepare Dinner as directed on package, adding broccoli to the macaroni cooking water the last 2 min. of cooking time.
- Meanwhile, cook onion and bacon in large skillet over medium heat 8 to 10 min. or until bacon is cooked. Stir into prepared Dinner along with egg.
- Spoon about 1/3 cup macaroni mixture into each of 12 muffin pan cups that have been sprayed with cooking spray. Top with cracker crumbs and cheese. Bake 12 to 15 min. until tops are golden. Cool in pan 5 min. before removing with small knife or metal spatula.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
MAC AND CHEESE CUPS
These mac and cheese cups are always a game-day favorite, and not just because everyone loves macaroni and cheese.
Provided by Eddie Jackson
Categories main-dish
Time 45m
Yield Makes 20 to 24 cups
Number Of Ingredients 14
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.
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対象人数 12推定読み取り時間 5 分カテゴリ Appetizer, Pasta, Snack合計時間 42 分
- Bring a large pot of water to a boil. Add in pasta and cook for 7 minutes, DON'T OVERCOOK. Drain well. While the pasta is boiling get the remaining ingredients ready. Whisk together the milk and egg. Add to the drained pasta along with the cheddar cheese, bacon and peas. Stir until cheese is melted. Spoon in prepared muffin tin and top each with Parmesan cheese. Bake for 20 minutes or until lightly browned. Let cool 10 minutes before removing from pan.
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