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Southwestern Mac and Cheese Cups

  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 cups 1x

Scale

Ingredients

  • 1 box Annie’s Shells & Real Aged Cheddar Macaroni & Cheese (prepared according to the directions on the box, with 2 tablespoons butter)
  • nonstick cooking spray
  • cornmeal for dusting muffin wells
  • 1/2 cup Mexican style canned corn
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup shredded pepper jack cheese
  • 1 egg, beaten
  • 1 cup Annie’s Cheddar Bunnies, crushed
  • 1 tablespoon melted butter
  • 1/4 teaspoon dried chili powder
  • 1/2 teaspoon dried parsley

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare a muffin pan by spraying each well with nonstick spray, and then dusting a light coating of cornmeal. This will help the mac and cheese cups to come out of the pan easier.
  3. To the prepared mac and cheese, add the corn, beans, cheese, and beaten egg and stir to combine.
  4. Scoop about 1/3 cup into each muffin well.
  5. In a separate bowl, mix crushed Cheddar Bunnies, melted butter, dried chili powder, and dried parsley and stir to combine.
  6. Sprinkle about one teaspoon of the crumb mixture on the top of each mac and cheese cup.
  7. Bake for 15 minutes, and then let cool for 10 minutes. Be sure to let the mac and cheese cups set before trying to take them out of the pan.
  8. To release the cups, run a knife around the edges and then gently lift from the bottom.