But I still have to feed the family. I've tried a couple of new recipes over the last couple of days and thought I'd share one with you all...macaroni and cheese cups. The first time I had these was about two years ago - when my fabulous cook of a brother-in-law made some fancy-schmancy ones. I believe he used this recipe or something similar. I'm embarrassed to say that I couldn't stop shoveling them into my mouth. Actually - EVERYONE was. I would've fought for the last one...but that would be rather immature, right? ;) Anyways. I made something similar last night tweaking different recipes I found on the internet:
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1/2 pound uncooked elbow macaroni, cooked and drained
- 1/3 cup toasted bread crumbs
- Preheat oven to 400 degrees.
- Melt 1 tablespoon butter in a small saucepan over low heat. Grease muffin cups with butter. Alternative - spray muffin tins with non-stick cooking spray. I did this on my second batch and didn't notice a difference in looks or taste. That'll save you a few calories.
- Melt remaining 2 tablespoons butter in large saucepan over medium heat. Whisk in flour; cook 2 minutes. Add milk, salt and pepper; cook and stir 3 minutes or until mixture is thickened. Remove from heat; stir in cheeses. Fold in macaroni.
- Divide macaroni and cheese among prepared muffin cups. (Note - I used a regular size 12-count cupcake/muffin pan and made 16 macaroni cups.) Top with toasted bread crumbs.
- Bake 20-25 minutes or until golden brown. Cool 10 minutes in pans, remove carefully using sharp knife.