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Mac and Cheese Casserole Cups
20 min Prep Time
30 min Cook Time
50 min Total Time
10 Servings
208 Calories
6 g Carbohydrates
7 g Total Fat
14 g
Ingredients
- 3 cups fat-free milk, divided
- 1 ½ cups (6 ounces) shredded reduced-fat cheddar cheese, divided
- ¾ cup shredded light mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 ½ tablespoons flour
- 8 ounces elbow macaroni, cooked and drained
Instructions
- Preheat oven to 350° F.
- In medium saucepan, slowly whisk 1 cup milk into flour, stirring until all lumps have dissolved. Add remaining milk, stirring thoroughly. Heat to simmer 10 minutes, stirring occasionally, until sauce thickens. Add 1 cup cheddar, and the mozzarella and Parmesan cheese; stir until blended. Add macaroni, stirring gently to coat well.
- Line muffin tin with 10 paper muffin cups. Divide mac and cheese mixture into muffin cups. Top with reserved ½ cup shredded cheddar. Bake 15 minutes or until golden brown. Cool for 5 minutes before serving.
NUTRITION FACTS
PER SERVING
Calories: 208
Protein: 14 g
Carbohydrate: 6 g
Fiber: 1 g
Total Fat: 7 g
Saturated Fat: 3 g
Cholesterol: 22 mg
Calcium: 73% DV
Sodium: 303 mg
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