Here’s a delicious recipe for mac and cheese lunchbox muffins.
Combine cracker crumbs, one-half cup of the shredded cheese, and the melted butter until well blended. Lightly spray a muffin tin with cooking spray. Divide the cracker crumb mixture evenly among the muffin cups. Press the mixture down firmly. In a large bowl, combine the remaining shredded cheese, cream cheese, butter, milk, eggs, sour cream, salt, pepper, garlic powder, and cayenne pepper, and mix well. Cook pasta according to directions, removing from heat and draining when the noodles are just short of al dente. Drain well and immediately pour the hot noodles into the cheese mixture and mix well. Divide the macaroni mixture into the muffin cups. Bake at 425 degrees F for about 18 minutes or until the tops are light golden brown. Let cool about 10 minutes and then remove from pan.
2 cups club cracker crumbs
3 cups shredded cheddar cheese, divided
6 tablespoons butter, melted
1 8-oz. package cream cheese, softened
2 tablespoon butter
1 cup milk
1/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Dash of cayenne pepper
12 oz. elbow macaroni noodles
Cook up something delicious tonight with this special recipe provided to you by Domain City Center Apartments in Lenexa, Kansas and put our expansive kitchens to good use!