Mac and Cheese Cups.

You can easily Google recipes for Mac and Cheese. There are regular, old fashioned, and crockpot recipes galore.  When I found the Mac and Cheese Cups, I knew that I had hit on something that I wanted to try.  These really were simple to put together. 

Of course, they are more time consuming than making the boxed variety, but the taste is so much better. 

I haven't convinced Jackson to love them, but he has a hard time changing to anything new.  Caroline and Scarlett love them.  

They pack really well from the freezer to the lunch box and the paper peels off of the cups better once they have cooled in the freezer or fridge.

 Mac and Cheese Cups

16 ozs. elbow macaroni

4 cups shredded cheese

salt & pepper to taste

1 cup milk

2 - 3 large eggs

Cook pasta according to package directions. 

Beat 2-3 eggs together with milk. 

Grate cheese.

Preheat oven to 400*. Line a muffin pan with cupcake liners (I needed 18), spray with cooking spray, and sprinkle the bottom of the cupcake liner with a layer of panko bread crumbs.

When the pasta is done, drain and return to pan. Mix in the cheese and the milk & egg mixture. Don't forget the salt & pepper. 

Spoon mixture into the prepared muffin pan. I filled the cupcake liners all the way up. Bake 20 minutes for full size muffin pan and 15 minutes for mini muffin pan. About 5 minutes before it is done sprinkle the top with some extra cheese.

You can always mix and match cheeses. I really wanted to add some pepper jack cheese, but my kids are wimps when it comes to spices. Clearly they were mixed up somewhere along the way.