Italian Mac and Cheese Muffins

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe.

  • prep time 20 min
  • total time 50 min
  • ingredients 8
  • servings 6

Ingredients

2
cups uncooked elbow macaroni (about 5 1/2 oz)
1/2
lb lean (at least 80%) ground beef, if desired
1/4
cup butter
2
cups milk
1
loaf (16 oz) prepared cheese product, cut into 1-inch cubes
1
bag (8 oz) finely shredded Italian cheese blend (2 cups)
Salt and pepper to taste
1/2
cup Progresso® Italian style panko crispy bread crumbs
  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Cook macaroni as directed on package—except cook 2 minutes less time. Drain; place in large bowl.
  • 2 Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside.
  • 3 In microwavable bowl, microwave butter, milk and prepared cheese product on High about 5 minutes. Remove from microwave; stir with whisk until cheese begins to melt. Microwave on High in 1-minute increments, stirring after each minute, until cheese is completely melted and mixture is smooth.
  • 4 Add cheese mixture and ground beef to macaroni in bowl. Stir in 1 1/2 cups of the shredded cheese until well mixed. Add salt and pepper to taste.
  • 5 Fill each muffin cup with macaroni mixture. Sprinkle bread crumbs and remaining shredded cheese over tops.
  • 6 Cover pan loosely with foil, making sure foil does not touch cheese. Bake 20 minutes.
  • 7 Remove from oven; remove foil. Cool at least 10 minutes before remove muffins from cups.
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