Mac and Beer Cheese Cups

By GinnyG

Beer and two kinds of cheese meet in these savory mac and cheese cupcakes. Garnish with beer brats or popcorn.
Prep Time 30 Minutes
Total Time 1:00 Hr:Mins


Makes 18 servings

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.

Cook and drain macaroni as directed on package.

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.

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

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