Recipe: Mac and Cheese Casserole Cups (10 servings)

MAC AND CHEESE CASSEROLE CUPS

3 cups skim milk
2 1/2 tbsp all-purpose flour
1 1/2 cups reduced fat shredded mild Cheddar cheese, divided use
3/4 cup shredded light Mozzarella cheese
1/2 cup grated Parmesan cheese
8 oz. elbow macaroni, cooked and drained

Preheat oven to 350 degrees F. Line muffin tin with 10 paper muffin cups.

In a 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 Cheddar and all of the Mozzarella and Parmesan cheese; stir until blended.

Add macaroni, stirring gently to coat well.

Place one scoop of mac and cheese mixture into each lined muffin cup. Top with reserved 1/2 cup shredded Cheddar.

Bake 15 minutes or until golden brown. Let cool for 5 minutes before serving.

Makes 10 servings
Recipe created by Chef John Folse,
Cheesemaker and Owner of John Folse & Company, Gonzales, Louisiana
Adapted from source: 3-A-Day of Dairy