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INGREDIENTS
- 2
- cups uncooked elbow macaroni (about 5 1/2 oz)
- 1/2
- lb lean (at least 80%) ground beef, if desired
- 1/4
- cup butter
- 2
- cups milk
- 1
- loaf (16 oz) prepared cheese product, cut into 1-inch cubes
- 1
- bag (8 oz) finely shredded Italian cheese blend (2 cups)
- Salt and pepper to taste
- 1/2
- cup Progresso® Italian style panko crispy bread crumbs
DIRECTIONS
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Cook macaroni as directed on package—except cook 2 minutes less time. Drain; place in large bowl.
- Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside.
- In microwavable bowl, microwave butter, milk and prepared cheese product on High about 5 minutes. Remove from microwave; stir with whisk until cheese begins to melt. Microwave on High in 1-minute increments, stirring after each minute, until cheese is completely melted and mixture is smooth.
- Add cheese mixture and ground beef to macaroni in bowl. Stir in 1 1/2 cups of the shredded cheese until well mixed. Add salt and pepper to taste.
- Fill each muffin cup with macaroni mixture. Sprinkle bread crumbs and remaining shredded cheese over tops.
- Cover pan loosely with foil, making sure foil does not touch cheese. Bake 20 minutes.
- Remove from oven; remove foil. Cool at least 10 minutes before remove muffins from cups.
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