Muffin-Tin Mac and Cheese Cups Recipe | Betty Crocker
These muffin-tin mac and cheese cups work equally well on a buffet or in a lunch box!
Ingredients
- 1/2 lb uncooked elbow macaroni
- 4 tablespoons butter
- 2 tablespoons Gold Medal™ all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup milk
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 1/2 cup Progresso™ plain panko crispy bread crumbs
- 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley
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