Mac and Cheese Casserole CupsMakes 10 servings Prep Time: 20 min Cook Time: 15 min Ingredients 3 cups skim milk 2 1/2 tbsp all-purpose flour 6 ounces (1 1/2 cups) reduced-fat, mild shredded Cheddar cheese 3/4 cup light shredded Mozzarella cheese 1/2 cup grated Parmesan cheese 8 ounces elbow macaroni, cooked and drained Directions Preheat oven to 350ºF. In medium saucepan, slowly add 1 cup of milk to flour, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly. Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens. Add 1 cup of the Cheddar, Mozzarella and Parmesan cheese; stir until blended. Add macaroni, stirring gently to coat well. Line muffin tin with paper muffin cups and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved 1/2 cup shredded Cheddar. Bake 15 minutes or until golden brown. Let cool for 5 minutes before serving. Nutritional Facts per serving: Calories 260 Total Fat 10 g Saturated Fat 6 g Cholesterol 30 mg Sodium 440 mg Calcium 40% Daily Value Protein 18 g Carbohydrates 22 g Dietary Fiber 1 g Recipe created by Chef John Folse, Cheesemaker and Owner of John Folse & Company, Gonzales, La. << previous page Copyright © 2012 Southeast United Dairy Industry Association, Inc. |
