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Mini Mac and Cheese Cups

Yield: 13 servings (39 individual mac and cheese cups) | Serving Size: 3 mac and cheese cups
Child Nutrition: 2.25 meat/meat alternate, 1 oz. eq. grain | HACCP Process III.

Ingredients

  • 26 ounces | Liquid eggs

Preparation

STEP 1

Thoroughly spray 2 (24-cup) muffin pans with release spray. Set aside.

STEP 2

Combine macaroni and cheese and liquid eggs in large bowl; mix well.

STEP 3

Portion mac and cheese mixture evenly among 39 prepared muffin cups using #16 scoop.

STEP 4

Bake at 350°F for 13-15 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 macaroni and cheese cups warm until ready to serve.

CCP: Maintain hot food at 140°F or above


Recipe Tips

Tip #1

Add a tablespoon of chopped deli ham, turkey bacon crumbles or pepper and onion blend to each cup for flavor variety.
Great "Brunch for Lunch" option!
Serve with whole grain roll or breadstick for an additional grain option.

Make Ahead Tip:  Macaroni and cheese cups can be baked ahead of time and reheated from frozen or refrigerated.  Reheat, covered, at 350°F until 165°F for 15 seconds; frozen approximately 45 minutes, refrigerated approximately 30 minutes.


Nutritional Information

  • Serving Size3 mac and cheese cups
  • Calories344 calories
  • Fat 15 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 193 milligrams
  • Sodium 824 milligrams
  • Carbohydrates 30 grams
  • Dietary Fiber 2 grams
  • Sugars 0 grams
  • Protein 23 grams
  • Vitamin A 1005 IU
  • Vitamin C 0 milligrams
  • Calcium 410 milligrams
  • Iron 1.62 milligrams

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