Mac and Cheese Casserole Cups

18 g
22 g
10 g
Total Fat
20 min
Prep Time
30 min
Cook Time


  • 3 cups fat-free milk, divided
  • 2½ tablespoons flour
  • 1½ cups (6 ounces) shredded reduced-fat Cheddar cheese, divided
  • ¾ cup shredded light Mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 8 ounces elbow macaroni, cooked and drained

Nutrition Facts

per serving

Calories: 260
Protein: 18 g
Carbohydrate: 22 g
Fiber: 1 g
Total Fat: 10 g
Saturated fat: 6 g
Cholesterol: 30 mg
Calcium: 40% Daily Value
Sodium: 440 mg


Preheat oven to 350ºF. In medium saucepan, slowly whisk 1 cup milk into flour, stirring until all lumps have dissolved. Add remaining milk, stirring thoroughly. Heat to simmer 10 minutes, stirring occasionally, until sauce thickens. Add 1 cup Cheddar, and the Mozzarella and Parmesan cheese; stir until blended. Add macaroni, stirring gently to coat well.

Line muffin tin with 10 paper muffin cups. Divide mac and cheese mixture into muffin cups. Top with reserved 1/2 cup shredded Cheddar. Bake 15 minutes or until golden brown. Cool for 5 minutes before serving.