Sunday, September 20, 2009
Pepper Jack Mac Cups
5 T. butter or margarine
1/3 lb. ham lunch meat, sliced thin (I used turkey ham)
1/4 c. flour
2 c. milk
2 c. pepper jack cheese, shredded or diced
1/2 lb. elbow macaroni, cooked
1 T. butter or margarine, melted
1/4 c. breadcrumbs
1. In a sauce pan, melt butter or margarine. Add ham and cook for about 5 minutes, until slightly crisp. Remove with a slotted spoon and set aside.
2. Stir flour into pan and cook for 2 minutes. Whisk in milk, bring to a slow boil and cook just until thickened. Remove from heat and add cheese. Stir until cheese is melted. Add macaroni and ham. Stir to combine.
3. Grease muffin tins and press about a quarter to a half cup of mac & cheese into each cup. Combine 1 T. melted butter with the breadcrumbs and sprinkle over each cup. Bake at 350 degrees for 20-25 minutes, until bubbly and slightly crisp. Remove carefully once they have cooled a bit.
Recipe makes about 20 cups, depending on the size of your muffin pan.
Recipe Source - Cooking During Stolen Moments