Mac and Cheese Cups

Ingredients:

  • 3 cups fat-free milk
  • 2 ½ tablespoons all-purpose flour
  • 1 ½ cups shredded low-fat Cheddar cheese*
  • ¾ cup shredded low-fat Mozzarella cheese *
  • ½ cup grated Parmesan cheese
  • 8 ounces elbow macaroni, cooked and drained
  • *Use 2% reduced fat cheese if low fat is not available

Directions:

 

1. Wash hands with warm water and soap.
2. Preheat oven to 350ºF.
3. In medium bowl, slowly mix 1 cup of milk with flour, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly.
4. Add milk to medium saucepan on stove and simmer 15 minutes, stirring occasionally, until sauce thickens.
5. Mix 1 cup of the Cheddar, all the Mozzarella and Parmesan cheese together in medium bowl. Add cheese to the milk and stir until blended.
6. Add macaroni to the saucepan, stirring gently to coat well.
7. Lightly spray muffin tin with non-stick cooking spray and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved ½ cup shredded Cheddar cheese.
8. Bake 15 minutes or until golden brown.
9. Let cool for 5 minutes before serving.
 

Nutrition Facts (Per Serving):

calories, 192; carbohydrate, 23 g; protein, 15 g; total fat, 4 g; saturated fat, 2 g; trans fat, 0 g; cholesterol, 13 mg; fiber, 1 g; total sugars, 4 g; sodium, 304 mg; calcium, 351 mg; folate, 6 mcg; iron, 0 mg; percent calories from fat, 19%. Recipe adapted from 3-A-Day™.

Makes 10 servings, one muffin cup each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Mac and Cheese Cups

Rate this Recipe
Mac and Cheese Cups
Dinner
4.50 Rating

Ingredients

  • 3 cups fat-free milk
  • 2 ½ tablespoons all-purpose flour
  • 1 ½ cups shredded low-fat Cheddar cheese*
  • ¾ cup shredded low-fat Mozzarella cheese *
  • ½ cup grated Parmesan cheese
  • 8 ounces elbow macaroni, cooked and drained
  • *Use 2% reduced fat cheese if low fat is not available

Directions

 

1. Wash hands with warm water and soap.
2. Preheat oven to 350ºF.
3. In medium bowl, slowly mix 1 cup of milk with flour, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly.
4. Add milk to medium saucepan on stove and simmer 15 minutes, stirring occasionally, until sauce thickens.
5. Mix 1 cup of the Cheddar, all the Mozzarella and Parmesan cheese together in medium bowl. Add cheese to the milk and stir until blended.
6. Add macaroni to the saucepan, stirring gently to coat well.
7. Lightly spray muffin tin with non-stick cooking spray and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved ½ cup shredded Cheddar cheese.
8. Bake 15 minutes or until golden brown.
9. Let cool for 5 minutes before serving.
 

Nutrition Facts (Per Serving)

calories, 192; carbohydrate, 23 g; protein, 15 g; total fat, 4 g; saturated fat, 2 g; trans fat, 0 g; cholesterol, 13 mg; fiber, 1 g; total sugars, 4 g; sodium, 304 mg; calcium, 351 mg; folate, 6 mcg; iron, 0 mg; percent calories from fat, 19%. Recipe adapted from 3-A-Day™.

Makes 10 servings, one muffin cup each.

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