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Pepper and Onion Mini Mac and Cheese Cups

Yield: 24 servings (48 individual mac and cheese cups) | Serving Size: 2 mac and cheese cups
Child Nutrition: 1.5 meat/meat alternate, 1/2 oz. eq. grain, 1/8 cup vegetable (other) | HACCP Process III.

Pepper-n-Onion Mini Mac and Cheese Cups

Ingredients

  • 1 tablespoon | Chili powder, if desired
  • 1/2 teaspoon | Granulated garlic

Preparation

STEP 1

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

STEP 2

Combine all ingredients 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 macaroni and cheese cups warm until service.

CCP: Maintain hot food at 140°F or above


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 nutrition if serving more or fewer cups per portion. Each individual cup is 0.75 MMA, 1/4 oz. eq grain and 1/16 cup vegetable.


Nutritional Information

  • Serving Size2 mac and cheese cups
  • Calories220 calories
  • Fat 10 grams
  • Sat. Fat 5 grams
  • Trans Fat 0 grams
  • Cholesterol 150 milligrams
  • Sodium 470 milligrams
  • Carbohydrates 20 grams
  • Dietary Fiber 1.5 grams
  • Sugars 5 grams
  • Protein 14 grams
  • Vitamin A 0 IU
  • Vitamin C 0 milligrams
  • Calcium 225 milligrams
  • Iron 0.56 milligrams

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