When I was a kid, my grandmother would always make macaroni and cheese. I loved her recipe and still make it today. I took her recipe and gave it a fun twist by baking it in muffin tins and by adding some Italian flavor. She always made hers with sautéed ground beef, and you can add that to this recipe as well. But my kids prefer it without the meat.
I thought the muffin tins would be a fun new way to serve it, but you can certainly make this recipe the traditional way in a casserole dish. If you want to try the muffin tins, here is how I do it.
Cook up the pasta (al dente, of course) and give the muffin tin a good dose of cooking spray. Spoon the macaroni and cheese into the muffin tins and then add extra cheese, sautéed ground beef and a good sprinkle of Progresso® Panko Italian-style bread crumbs. I love the flavor the bread crumbs give to the mac and cheese. It also lends a nice crunchy topping.
Once they are done baking, you need to let them sit for at least 5-10 minutes before you try to remove them from the tin. I found that a small spatula worked great for getting them out.
Leftovers refrigerate nicely, too. When I served them to the kids the next day, I just put one on a plate and popped it in the microwave for 30 seconds.
You can certainly make this recipe the old-fashioned way in a casserole dish, but I thought the muffin tins were a fun way to shake it up. Enjoy!