Recipe

Mac and Cheese Casserole Cups

May 03, 2016
makes 8 servings
prep time 10 min
cook time 30 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

Instructions

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.

Mac and Cheese Casserole Cups

PT10M PT30M PT40M Serves 8 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,

nutritional facts

Per serving

Calories 260

Total Fat 10g

Saturated Fat 6g

Cholestrol 30mg

Sodium 440mg

Total Carbohydrate 22g

Dietary Fiber 1g

Protein 18g

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