I tried to make these macaroni and cheese cups the other night. Don’t get me wrong, it was tasty and everything, but they didn’t really stay in cup format after I took them out of the muffin pan, and I really had to change the proportions of stuff. The original amounts would have made about 2, maybe 3 cups, and Matt saw how much pasta was in the pot and said “You know I’m going to need more than one, right?” Yeah. He wound up having 4. I modified this a bit to make 6 cups. But the original one was a recipe to feed children, so it’s probably plenty for a kid. Oh, wait, I figured it out – she had cabbage and celery in there bulking it up, and I know my audience, so I had skipped that… that’s why. Ok. So if you want some veggies in your macaroni and cheese, throw in about half a cup and reduce the pasta accordingly.
Macaroni and Cheese Cups
enough pasta for 2 people – probably around 2.5 cups uncooked is what I used, maybe 3, I just sort of dumped pasta into the pot straight out of the box after it became clear that the first cup wasn’t going to be enough
1 1/4 cup grated cheese, whatever kind or kinds you want – I used sharp cheddar because that’s my favourite, but whatever floats your boat
2 tbsp flour
salt and pepper
a generous few shakes of your favourite seasonings or herbs (I used Tony’s, which my Baton-Rouge-dwelling friend brought us the last time she visited, and which Matt fell in love with)
Cook the pasta according to package directions, and drain.
Preheat oven to 375.
Mix pasta, cheese, flour, and seasonings together.
Grease muffin cups.
Spoon pasta mixture into cups.
Bake for 15 – 20 minutes or until cheese starts to brown on top.
Allow to cool for 10 minutes so that the cups can set. Note: mine didn’t really.
Scoop them out carefully with a spoon and hope for the best.