Thoroughly spray 2 (24-cup) muffin pans with release spray. Set aside.
Combine macaroni and cheese and liquid eggs in large bowl; mix well.
Portion mac and cheese mixture evenly among 39 prepared muffin cups using #16 scoop.
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
Remove from oven; run offset spatula around edges of cups to loosen. Leave cups in pan 5 minutes before removing.
Hold macaroni and cheese cups warm until ready to serve.
CCP: Maintain hot food at 140°F or above
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.