RITZ Mac & Cheese "Cupcakes"

These baked macaroni and cheese cupcakes make a great side dish for a barbecue. Prepared in muffin cups, the mac 'n cheese is baked in individual portions.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 24 servings.

Ingredient list

1 pkg. (14 oz.) deluxe macaroni and cheese dinner
1½ cups shredded sharp cheddar cheese, divided
1 egg, beaten
4 green onions, chopped
32 RITZ Crackers, divided

Directions

Heat oven to 350°F.

Prepare macaroni and cheese in large saucepan as directed on package.

Reserve 1/2 cup shredded cheese. Add remaining shredded cheese to macaroni and cheese along with the egg and onions; mix well.

Line 24 muffin pan cups with foil liners; spray with cooking spray. Finely crush 8 crackers.

Place remaining crackers in prepared muffin cups; top with macaroni and cheese, reserved shredded cheese and cracker crumbs.

Bake 12 to 15 min. or until heated through. Remove foil liners from macaroni and cheese cups before serving.

Recipe Tips

How to Store and Reheat
These fun macaroni and cheese "cupcakes" can be prepared ahead of time. Cool, then refrigerate up to 3 days. When ready to serve, reheat (in foil liners) in 350°F oven 5 min. or until heated through. Or to reheat in microwave, remove foil liners; place 1 macaroni and cheese "cupcake" on microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through.