Baked Mac and Cheese Cups

Name: Baked Mac and Cheese Cups
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Ingredients: 16 oz elbow macaroni or cavatappi; 4 Tablespoons Prairie Farms Butter; 2 cups Prairie Farms Whole Milk; 8 oz sharp cheddar cheese (freshly shredded); 8 oz mozzarella cheese (freshly shredded); 2 tsp sodium citrate; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; Optional toppings: extra cheddar, buttered breadcrumbs, parsley

These creamy cheesy bites are the perfect finger food for a porch party.

Cuisine: American

Course: Party Perfect, Side Dish, Side Dishes

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Prep Time 20

Total Time 50

Servings

Ingredients:

16 oz elbow macaroni or cavatappi
4 Tablespoons Prairie Farms Butter
2 cups Prairie Farms Whole Milk
8 oz sharp cheddar cheese freshly shredded
8 oz mozzarella cheese freshly shredded
2 tsp sodium citrate
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Optional toppings: extra cheddar, buttered breadcrumbs, parsley

Directions:

Bring large pot of salted water to boil and cook pasta just shy of al dente. Drain and set aside.
In saucepan over medium heat, melt butter. Add whole milk and whisk in sodium citrate until dissolved.
Reduce heat to low and gradually add cheddar and mozzarella, whisking until smooth and glossy.
Stir in salt, black pepper, and garlic powder.
Fold cooked pasta into cheese sauce until fully coated.
Grease 12-cup muffin tin generously and divide mac and cheese mixture evenly between cups, pressing gently so they hold their shape.
Top with extra cheese or buttered breadcrumbs if desired.
Bake at 400°F for 15–20 minutes until bubbly with crispy golden edges.
Let cool 5–10 minutes before removing from muffin tin so cups can set properly.