Mac and Cheese Cups
Equipment
- Oven
- Medium Bowl
- Stirring Spoon
- Medium Sauce Pan
- Muffin Tin
Ingredients
- Ingredients
- 3 cups fat-free milk
- 2 ½ tablespoons all-purpose flour
- 1 ½ cups shredded low-fat Cheddar cheese*
- ¾ cup shredded low-fat Mozzarella cheese *
- ½ cup grated Parmesan cheese
- 8 ounces elbow macaroni cooked and drained
- *Use 2% reduced fat cheese if low fat is not available
Instructions
- Directions
- Wash hands with warm water and soap.
- Preheat oven to 350ºF.
- In medium bowl, slowly mix 1 cup of milk with flour, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly.
- Add milk to medium saucepan on stove and simmer 15 minutes, stirring occasionally, until sauce thickens.
- Mix 1 cup of the Cheddar, all the Mozzarella and Parmesan cheese together in medium bowl. Add cheese to the milk and stir until blended.
- Add macaroni to the saucepan, stirring gently to coat well.
- Lightly spray muffin tin with non-stick cooking spray and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved ½ cup shredded Cheddar cheese.
- Bake 15 minutes or until golden brown.
- Let cool for 5 minutes before serving.
Notes
Nutrition Facts (Per Serving)
calories, 192; carbohydrate, 23 g; protein, 15 g; total fat, 4 g; saturated fat, 2 g; trans fat, 0 g; cholesterol, 13 mg; fiber, 1 g; total sugars, 4 g; sodium, 304 mg; calcium, 351 mg; folate, 6 mcg; iron, 0 mg; percent calories from fat, 19%.
Makes 10 servings, one muffin cup each.
calories, 192; carbohydrate, 23 g; protein, 15 g; total fat, 4 g; saturated fat, 2 g; trans fat, 0 g; cholesterol, 13 mg; fiber, 1 g; total sugars, 4 g; sodium, 304 mg; calcium, 351 mg; folate, 6 mcg; iron, 0 mg; percent calories from fat, 19%.
Makes 10 servings, one muffin cup each.
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