Mac and Cheese Cups

I was recently watching Grey's Anatomy and Dr. Bailey had these Mac & Cheese Cupcakes at her wedding reception.  Now I love any kind of pasta, and making into a single serving size that looks as food as a cupcake?  How could I resist?  A few days later I was in the grocery store and to my amazement, saw Mac and Cheese cups for the Superbowl on the latest issue of Family Circle!  I quickly grabbed the issue and went home, anxious to try out this recipe.

Ingredients

• 1 box (16 oz) elbow macaroni
• 2 T unsalted butter
• 2 T all-purpose flour
• 2 1/2 c milk
• 1 T Djon mustard
• 2 t onion powder
• 1/4 t salt
• 1/4 t pepper
• Pinch nutmeg
• Pinch cayenne
• 1/4 lb sliced American cheese
• 1 bag (8 oz) shredded cheddar cheese
• 1 egg, lightly beaten

Directions

1. Heat oven to 375 º F.

2. Bring a large pot of water to a boil.

3. Add macaroni to large pot of water and cook 8 minutes.

4. Drain pasta and return to pot.

5. While the pasta is cooking, melt butter in a saucepan over medium heat.

6. Add flour and cook for 1 minute.

7. Whisk in milk in a thin stream.

8. Whisk in mustard, onion powder, salt, pepper, nutmeg, and cayenne.

9. Bring to a simmer and cook 3 minutes, whisking occasionally.

10.  Remove from heat and whisk in American cheese and 1 cup cheddar cheese.

11. Whisk a small amount of the cheese sauce into the egg to temper.

12. Whisk the egg mixture back into cheese sauce.

13. Stir the cheese sauce into the macaroni.

14. Coat the indents of 16 standard muffin cups with nonstick cooking spray.

15. Divide macaroni among prepared cups.

16. Top each cup with 1 T of cheddar cheese.

17. Bake for 18 minutes until lightly browned.

18. Cool slightly before running a thin spatula around edge and spooning out of pans.

19. Enjoy!

What I Learned This Time

• I did not add in the nutmeg and cayenne because I did not have these spices on hand, but they still tasted delicious!  I may add them the next time I would make these, but have learned that it would be okay without these spices.
• Break up the American cheese slices into smaller pieces before adding them in to the mixture.  I threw the whole slices in and it took FOREVER for them to melt!
• I was able to make 18 good sized Mac and Cheese cups with the ingredients listed above.  Just fill your muffin tins up to the top.  If you leave a little bit of space and do not overflow them, it is much easier to pop them out afterwards.
• You do not have to measure out the 1 T of cheddar cheese to place on top of the mac and cheese before you bake it.  I measured the first 1 T, then just sprinkled cheese on the rest of the cups to cover the top.

These Mac and Cheese cups were amazing! These would be a wonderful addition to any Super Bowl party and would be something everyone would be sure to enjoy.

Thanks to Family Circle Magazine for this delicious recipe!

Please comment below if you have tried this recipe or if you have any suggestions!