Preparation
STEP 1
Thoroughly spray 2 (24-cup) muffin pans with release spray. Set aside.
STEP 2
Combine macaroni and cheese, liquid eggs, cauliflower, 2 tablespoons Buffalo sauce and cayenne in large bowl; mix well.
STEP 3
Portion mac and cheese mixture evenly among prepared muffin cups using #16 scoop.
STEP 4
Bake at 350°F for 15-20 minutes or until cups reach 165°F for 15 seconds and centers are set.
CCP: Heat to 165°F for at least 15 seconds
STEP 5
Remove from oven; run offset spatula around edges of cups to loosen. Leave cups in pan 5 minutes before removing.
STEP 6
Hold mac and cheese cups warm until service.
CCP: Maintain hot food at 140°F or above
STEP 7
Drizzle each serving with remaining Buffalo sauce, as desired.
Recipe Tips
Tip #1
If cups are getting too brown, cover loosely with foil the last 5 minutes of baking.
Tip #2
If using convection oven, do not go higher than 1/2 fan.
Tip #3
Overbaking will cause cups to stick to pan and make removal more difficult.
Tip #4
Adjust cayenne if more spice is desired. Increasing Buffalo sauce in recipe may "break" mixture, but additional sauce drizzled over cups after baking adds great color and heat.
Tip #5
Adjust nutrition if serving more or fewer cups per portion. Each individual cup is 0.75MMA, 1/4 oz. eq grain and 1/16 cup vegetable.