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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!

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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

Servings Per Recipe
10 Servings
Serving Size
2 mac & cheese cups
Amount Per Serving

4 Comments

Join the discussion
  1. 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.

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