My kids love mac & cheese, a lot. In fact it is all three of their favorite food! I don’t want them to grow up thinking that macaroni and cheese should be orange and tasteless so I’ve been working on perfecting my own semi-homemade version. I have finally reached the perfect combination of cheese/sauce/noodle and now I’m ready to share my secrets with you! I am sure that you could just as easily make this totally homemade, but for as often as I make it I wanted something I could just throw together!
Macaroni & Cheese Cups
- 1 box of elbow noodles
- 1 jar of alfredo sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- shredded parmesean and bread crumbs for topping
Start off with your favorite elbow noodles. I like these ones from Safeway because each serving contains 1/2 cup vegetables. Boil these until they are al dente (almost all the way cooked, but with a little bite left to them). Once they are drained off pour your jar of alfredo sauce into the pot you used to cook your noodles and mix in your shredded cheeses. Stir these until all your cheeses are melted together and then add back in your noodles. Now you can serve it like this or you can take it to the next level and bake them off for a extra wow factor!
Spoon your mac and cheese into oven safe baking dishes (these are my favorite baking mugs – i love that they have handles!). Top each cup with a little bit of parmesean cheese mixed with bread crumbs and then stick them in the oven under the broiler. Watch carefully for the cheese to start to brown and bubble and then remove them. The cups with be hot so handle with care and make sure to either let them cool off before serving to children or warn your guests so they don’t burn themselves!
