Just when you think mac and cheese can't be beat, it beats itself—when it's baked in foil-lined muffin cups and sprinkled with even more cheese.
25 Min(s) Prep | 45 Min (s) Cook
25Min(s) Prep 45Min (s) Cook 4 servings
(8 oz.) VELVEETA, cut into 1/2-inch cubes
elbow macaroni, cooked
KRAFT Shredded Cheddar Cheese
round buttery crackers, crushed
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Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until completely melted, stirring frequently. Stir in macaroni.
Spoon into 8 foil-lined muffin cups; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over cheddar.
Bake 20 min. or until heated through.
Prepare using fat-free milk, 2% Milk VELVEETA and KRAFT 2% Milk Shredded Cheddar Cheese.
These easy-to-make mac and cheese cups can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed.
How to Bake in a Casserole Dish:
Prepare recipe as directed, substituting a 2-qt. casserole sprayed with cooking spray for the muffin cups.