Macaroni and Cheese Cups

We've got the sickies in our house! Fever, coughing, whining.....thank goodness no vomiting! So I feel as if I have been cooped up and unproductive. You would think that by being "stuck" at home I would get a lot of sewing, cleaning, etc. done but when constantly interrupted by two little ones....I give up!

*Sigh*

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:

Here's one on it's own little special plate.
It deserves it's own plate. Trust me.

Ingredients:

• 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

Instructions:

1. Preheat oven to 400 degrees.
   
2. 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.
   
3. 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.
4. 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.
5. Bake 20-25 minutes or until golden brown. Cool 10 minutes in pans, remove carefully using sharp knife.

They also reheat well. I know. I just ate three of them. ;)