Ingredients
- 1/2
- lb uncooked elbow macaroni
- 4
- tablespoons butter
- 2
- tablespoons Gold Medal™ all-purpose flour
- 1/2
- teaspoon salt
- 1/4
- teaspoon ground black pepper
- 1
- cup milk
- 2
- cups shredded sharp Cheddar cheese (8 oz)
- 1/2
- cup Progresso™ plain panko crispy bread crumbs
- 1
- tablespoon finely chopped fresh Italian (flat-leaf) parsley
Directions
- 1 Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
- 2 Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
- 3 In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
- 4 Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.
These turned out so yummy. My kiddos loved them! Recipe courtesy of Betty Crocker!
Geeky Food Momma
