Mac and Beer Cheese Cups

By Coppermouse

Beer and two kinds of cheese meet in these savory mac and cheese cupcakes. Garnish with beer brats or popcorn.

Ingredients

• 4 tablespoons butter
• 3/4 cup Progresso™ panko bread crumbs
• 8 oz uncooked elbow macaroni
• 1/4 cup Gold Medal™ all-purpose flour
• 3/4 cup milk
• 3/4 cup lager beer, such as a Boston lager
• 1 cup shredded American cheese (4 oz)
• 2 1/2 cups shredded extra-sharp Cheddar cheese (10 oz)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Slices of cooked beer bratwurst or popcorn, if desired

Preparation

Step 1

Heat oven to 375°F. Place foil baking cup in each of 18 regular-size muffin cups. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside.

2. Cook and drain macaroni as directed on package.

3. Meanwhile, melt remaining 3 tablespoons butter in 4-quart saucepan over low heat. Stir in flour. Cook 1 minute, stirring with whisk. While continuing to stir, add milk and beer. Cook and stir 1 to 2 minutes or until thickened and smooth. Remove from heat; stir in cheeses, salt and pepper. Add cooked macaroni; stir well.

4. Spoon about 1/4 cup macaroni into each cup. Top each with scant 1 tablespoon bread crumb mixture.

5. Bake 25 to 30 minutes or until hot and topping is golden brown. Cool 5 minutes; remove from pan. Garnish with bratwurst or popcorn.