Thoroughly spray 2 (24-cup) muffin pans with release spray. Set aside.
Combine all ingredients except pepper flakes in large bowl; mix well.
Portion mac and cheese mixture evenly among 44 prepared muffin cups using #16 scoop.
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
Remove from oven; run offset spatula around edges of cups to loosen. Leave cups in pan 5 minutes before removing.
Hold mac and cheese cups warm until service.
CCP: Maintain hot food at 140°F or above
Garnish with pepper flakes, if desired.
If cups are getting too brown, cover loosely with foil the last 5 minutes of baking.
If using convection oven, do not go higher than 1/2 fan.
Overbaking will cause cups to stick to pan and make removal more difficult.
Adjust nutrition if serving more or fewer cups per portion. Each individual cup is 0.75 MMA and 1/4 oz. eq grain.