Welcome to week 4 of our Freezer to Lunchbox series. Look at these cute little cups of a childhood favorite. What could be better? Your little one will gobble these up at lunchtime. Experiment with different combinations of shredded cheese to find your favorite flavor. This recipe makes about 2 pans of 24-count mini muffin tins. But they can also be made in a standard muffin tin for a heartier dinner side.
- 1 ½ cups uncooked elbow macaroni
- 1 ¼ cup shredded cheddar
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 cup chicken stock
- 1 cup skim milk
- 1 tsp dry mustard
- Salt and pepper to taste
- 2 eggs
- ¼ chips, crushed
Boil macaroni for 8-10 minutes until tender, drain, set aside.
In a large saucepan over medium heat whisk butter and flour together until bubbling, and well mixed. Add chicken stock, turn to low and simmer 5 minutes. Add milk, cheese, dry mustard, salt and pepper. In a separate bowl add a teaspoon at a time of hot mixture to your eggs, whisking as you go, until eggs have been brought to temperature (do not just toss your eggs into hot mixture as they will almost immediately become scrambled.) Add eggs to cheese sauce. Combine cooked noodles into cheese mixture. Coat a 24 count mini muffin tin with non-stick spray. Sprinkle crushed chips into bottom of muffin tin to cover- creating a “crust”. Spoon macaroni and cheese into muffin tin, pressing it down, adding enough on top to make it overflow a bit. Sprinkle each with a pinch of shredded cheese. Bake for about 10-12 minutes. Allow to cool, remove from tin.
To freeze macaroni and cheese , lay each “cup” on a cookie sheet, place in freezer, until solid. Place in freezer bag. Don’t forget to label with a sharpie!