Freezer-Friendly Mac Cups

Posted Sep 25th, 2015

Everyone loves macaroni and cheese. Now, you can make them handheld and portable – perfect for freezing and then reheating for quick lunches and dinners.

Freezer-Friendly Mac Cups

2 cups uncooked Always Save Elbow Macaroni
1 tbsp butter
1 egg, beaten
1 cup milk
1 ½ cups Always Save Cheddamelt
1 ½ cups Always Save Mozzamelt
1 tsp garlic powder
1 tsp Italian seasoning
1/3 cup plain bread crumbs
2 tsp olive oil
½ tsp salt
1 tsp pepper

Preheat your oven to 350 degress F.

Bring large pot of lightly salted water to a boil. Add macaroni and cook for about 8 minutes. While macaroni is cooking, in a small bowl, combine bread crumbs, olive oil and salt. Stir and set aside.

After macaroni has cooked (but noodles are still a little firm) remove from heat and drain. Stir butter and egg into macaroni until noodles are evenly coated. Reserve ½ cup of Cheddamelt. Stir the remaining CheddaMelt along with Mozzamelt and milk into macaroni. Stir in garlic powder, Italian seasoning and pepper – add more depending on taste.

Grease a muffin pan with non-stick cooking spray. Spoon macaroni mixture into muffin pan. Sprinkle the top of each mac cup with remainder of cheese and bread crumb mixture.

Bake for around 30 minutes or until the topping is browned. Let mac cups cool for 5 minutes in pan before removing to allow cheese to set. This will help the mac cups stay in their muffin shape.

Freeze leftovers & reheat when ready to serve. Tastes great with a dash of hot sauce!

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