1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
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Let's Make It
Heat oven to 400ºF.
Cook Macaroni in large saucepan as directed on package; drain. Do not return macaroni to pan.
Melt butter in same saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk; cook 1 to 2 min. or until thickened, stirring frequently. Add Cheese Sauce; cook and stir on low heat 1 to 2 min. or until blended. Remove from heat.
Add macaroni, egg, sour cream and 3/4 cup shredded cheese; mix well. Spoon into 12 muffin pan cups sprayed with cooking spray; sprinkle with remaining shredded cheese.
Bake 13 to 15 min. or until golden brown. Cool 5 min. before removing from pan to serve.
These mac and cheese minis have built-in portion control to help you keep tabs on what you are eating.
Prepare using KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.