Mac and Beer Cheese Cups

Wisconsin favorites beer and cheese meet in these savory cupcakes. Garnish with beer brats or popcorn to give a real Badger State feel!

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Servings 18

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( 8 ) Ratings

8 Ratings

5 Stars 18%

4 Stars 18%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 10 )

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ingredients 11
Prep Time 30 min
Total Time 60 min

Ingredients

3: tablespoons butter

3/4: cup Progresso® panko bread crumbs

8: oz uncooked elbow macaroni

1/4: cup all-purpose flour

3/4: cup milk

3/4: cup beer

1: cup shredded American cheese (4 oz)

2 1/2: cups shredded extra-sharp Cheddar cheese (10 oz)

1: teaspoon salt

1/4: teaspoon freshly ground black pepper

: Slices of cooked beer bratwurst or popcorn, if desired

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Directions

1 Heat oven to 375°F. Place foil baking cup in each of 18 regular-size muffin cups. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside.
2 Cook and drain macaroni as directed on package.
3 Meanwhile, melt remaining 3 tablespoons butter in 4-quart saucepan over low heat. Stir in flour. Cook 1 minute, stirring with whisk. While continuing to stir, add milk and beer. Cook and stir 1 to 2 minutes or until thickened and smooth. Remove from heat; stir in cheeses, salt and pepper. Add cooked macaroni; stir well.
4 Spoon about 1/4 cup macaroni into each cup. Top each with scant 1 tablespoon bread crumb mixture.
5 Bake 25 to 30 minutes or until hot and topping is golden brown. Cool 5 minutes; remove from pan. Garnish with bratwurst or popcorn.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 170
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 310mg; 310%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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littlema84

report Posted May. 1, 2012 6:12 PM

Can this be unpeeled from muffin liner and eaten without fork? Looking for tailgate finger foods.

puppychow

report Posted Jan. 14, 2012 3:06 PM

The reason they are saying to fill 15 muffin tin holes is because that's all the muffin holes that muffin pan holds. You'll need to make the other 5 separately. That would be my guess.

mcmolson

report Posted Oct. 9, 2011 5:50 PM

i substituted 1/2 c. whipped cream cheese for 1/2 c. of the cheddar to make it creamier. yummy! for upcoming potluck get-together, i will increase ingredietns by about half to make 24 cups.

mcmolson

report Posted Oct. 9, 2011 5:45 PM

ingredients list has a total THREE T. butter but directions call for a total of FOUR T. butter (one for bread crumbs & 3 for cheese sauce)

badawson

report Posted Sep. 10, 2011 3:36 PM

Great, easy comfort food. I added a little paprika at the end of stirring in the cheese and baked at 400 in a oiled casserole for about 30 min