Recipes / Lunch

Individual Mac and Cheese - Lunch Version

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Individual Mac and Cheese - Lunch Version

Tricia
The Cook
10 Servings
8 Ingredients
4 Comments

The perfect back-to-school treat, Mac and Cheese you can be proud to serve!

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10 Servings
8 Ingredients
4 Comments

Ingredients

  • 1 cup Milk #1
  • 5 tablespoons Flour, All-Purpose
  • 5 cups Milk #2
  • 1 cup Cheddar Cheese, Shredded #1
  • 1 ½ cups Mozzarella Cheese, Shredded
  • 1 cup Parmesan Cheese, Grated
  • 10 cups cook Elbows
  • ½ cups Cheddar Cheese, Shredded #2

Containers

Supplies

  • 20.Muffin Liners
  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan, slowly add milk #1 and flour together, stirring constantly until all lumps have dissolved.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a saucepan, slowly add milk #1 and flour together, stirring constantly until all lumps have dissolved.
  2. Add milk #2, stirring thoroughly.
  3. Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens.
  4. Add cheddar cheese #1, mozzarella cheese and Parmesan cheese; stir until blended.
  5. Add macaroni, stirring gently to coat well.
  6. Line muffin tin with paper muffin cups and place one scoop of mac and cheese mixture into each muffin cup.
  7. Top with cheddar cheese #2.
  8. Bake at 350 degrees for 15 minutes, or until golden brown.
  9. Let cool 5 minutes before serving.

Categories

traditional, fall, winter, spring, summer, kid-friendly, vegetarian, nut-free, egg-free, kosher, soy-free, fish-free, shellfish-free

Categories

traditional, fall, winter, spring, summer, kid-friendly, vegetarian, nut-free, egg-free, kosher, soy-free, fish-free, shellfish-free

4 Comments

Join the discussion

  2. I made this recipe this morning and I cannot recommend it as written.. it took forever for the sauce to thicken. The finished product is bland–butter would likely perk it up a bit. It makes WAY more than enough to fill 20 muffin cups. I filled 24 and had enough left over for an 8×8 pan. But there was not enough cheese left over at the end for the 8×8 pan.

    Reply