Crispy Mac And Cheese Cups Sp5 Recipes

CRISPY BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
• Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
• Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.

HASH BROWN MAC AND CHEESE CUPS

Steps:

• Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with nonstick spray.
• Divide the hash browns between the muffin tin cups and firmly press into the base and up the sides of each to create a cup shape. Bake until golden around the edges, 25 to 30 minutes.
• Meanwhile, cook the macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
• Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the milk thickens slightly, about 2 minutes. Reduce the heat to low and add the salt, cayenne and nutmeg. Slowly fold in the Gruyere and Cheddar and stir until the cheeses are melted, about 2 minutes. Stir in the macaroni.
• Divide the macaroni among the hash brown cups. Bake until the tops of the cups are golden brown, 10 to 15 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter and combine with the breadcrumbs.
• Remove the mac and cheese from the oven, top with the breadcrumbs and bake until the breadcrumbs are golden brown, about 5 more minutes. Top with chives.

CRISPY MAC AND CHEESE CUPS

Steps:

• Heat oven to 400ºF.
• Prepare Dinner as directed on package, adding broccoli to the macaroni cooking water the last 2 min. of cooking time.
• Meanwhile, cook onion and bacon in large skillet over medium heat 8 to 10 min. or until bacon is cooked. Stir into prepared Dinner along with egg.
• Spoon about 1/3 cup macaroni mixture into each of 12 muffin pan cups that have been sprayed with cooking spray. Top with cracker crumbs and cheese. Bake 12 to 15 min. until tops are golden. Cool in pan 5 min. before removing with small knife or metal spatula.

MAC AND CHEESE CUPS

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions, drain. Transfer to a large bowl. Stir in cheese and butter until melted., In another bowl, whisk the eggs, cream, sour cream, salt and pepper until blended. Add to macaroni mixture; stir until well blended. Spoon macaroni into 24 well-greased muffin cups. Bake until golden brown, 25-30 minutes.

CRISPY MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of a baking sheet.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 8 minutes; drain well. Transfer the macaroni to a large bowl, add the butter and toss to coat.
• Whisk together the milk, eggs and 2 teaspoons salt in a medium bowl. Add the milk-egg mixture to the macaroni; add the Cheddar and stir until evenly distributed.
• Pour the macaroni onto the prepared baking sheet and spread flat. Bake until the top is brown and bubbling, 20 to 25 minutes.

CRISPY TOAST CUPS

Steps:

• Preheat oven to 350 degrees.
• Carefully press each slice of bread into ungreased muffin cups.
• Brush bread with butter.
• Bake for 20 to 25 minutes, or until lightly golden brown.
• Store in an airtight container for up to two days.

CRISPY MAC AND CHEESE CUPS #SP5

Steps:

• Preheat oven to 375 degrees F. Grease or spray a 24-cup size mini-muffin pan.
• Cook pancetta slowly in a large pan over medium heat. Turn slices frequently until crispy, about 10 minutes. Drain on paper towels and crumble.
• Add crumbled pancetta to the macaroni and cheese and stir well.
• Spoon macaroni and cheese mixture into mini-muffin cups.
• In a small bowl, mix bread crumbs and chives. Sprinkle on top of each cup.
• Cut each grape tomato into 3 slices crosswise. Garnish each cup with one tomato slice, pressing it down gently.
• Bake in oven until bread crumb topping is light golden brown, about 18-20 minutes.
• Let cool for 15 minutes. Using a butter knife, run the edge around the cups to lift out.