Individual Mac & Cheese
I originally found this recipe on the National Dairy Counsel website and made a few alterations for the July 2009 Once A Month Mom menu. However, I increased the quantities and added a few items here and there to make it my own. So, I thought now would be the perfect time to tell you about it since we are talking back-to-school.
Isaac loved these as a toddler. And as his appetite grew I just increased the number that I defrosted for lunch. They are the perfect, and unprocessed, version of Mac & Cheese. And what a great idea making them in individual portions!
And one of my dear friends called them macaroni cupcakes for her daughter. And the little one was oh so excited to be allowed a “cupcake” as her lunch! Try that trick at home!
Tricia @ Onceamonthmom.com
- 6 cups milk
- 5 Tablespoons flour
- 12 ounces Cheddar Cheese, shredded
- 1.5 cups Mozzarella Cheese, shredded
- 1 cups Parmesan Cheese, grated
- 16 ounces elbow macaroni, cooked & drained
- 20 each muffin cups
Preheat oven to 350ºF. In medium saucepan, slowly add 1 cup of milk and flour together, 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.
Complete directions above, instead of serving, flash freeze on a cookie sheet until frozen through. Place frozen servings in a gallon freezer bag and seal. To serve: Heat in microwave for 1-2 minutes or until heated through.