Mac and Cheese Cups

  • Prep 15 min
  • Total 30 min
  • Servings 9

Ingredients

  • 4 cups cooked elbow macaroni
  • 3 tablespoons butter
  • 2 tablespoons cornstarch
  • 1 cup table cream OR whole milk
  • 1/2 cup sharp cheddar cheese
  • 1/2 cup Swiss cheese
  • 1/4 cup shredded parmesan cheese
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • Fresh ground pepper

Steps

  • 1
    In a large skillet, melt the butter and add the cooked macaroni.
  • 2
    Sprinkle the cornstarch over the macaroni, then add the milk and stir together until the cornstarch is combined.
  • 3
    Add the cheeses, onion powder, and salt. Stir together over medium heat until the cheese is melted and smooth.
  • 4
    Preheat the oven to 400°F.
  • 5
    Open the Pillsbury™ crescents and press each triangle into a the cup of a muffin tin. Make sure you press the dough and seal it in the bottom of the muffin tin.
  • 6
    Spoon the mac and cheese evenly into each croissant cup. Top with fresh ground pepper. Bake in the oven for 13-15 minutes, or until the top is slightly golden brown and the edges of the crescents are golden brown.
  • 7
    Serve warm and enjoy!

No nutrition information available for this recipe
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