Baked Mac and Cheese Cups
These creamy cheesy bites are the perfect finger food for a porch party.
Servings 12
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.
