A delightful twist on classic mac and cheese, these cheesy ranch macaroni cups are perfect for any occasion.
Preheat your oven to 375°F and line a muffin tin with foil liners. Spray the liners with cooking spray.
Using foil liners makes cleanup easier and helps the cups hold their shape.
Cook the macaroni in boiling water until al dente, then drain and transfer to a large bowl.
Rinse the cooked macaroni with cold water to stop the cooking process and prevent sticking.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
Stir constantly to avoid burning the flour and ensure a smooth roux.
Gradually whisk in the milk and ranch seasoning mix. Cook until the sauce thickens.
Whisking continuously prevents lumps and ensures a creamy sauce.
Add the cheddar cheese to the sauce, stirring until melted and smooth.
Use freshly grated cheese for better melting and flavor.
Pour the cheese sauce over the cooked macaroni. Stir in the eggs, blue cheese, and diced jalapeño.
Mix thoroughly to ensure even distribution of ingredients.
In a small bowl, mix the breadcrumbs, paprika, and lemon zest for the topping.
Toast the breadcrumbs lightly for extra crunch.
Spoon the macaroni mixture into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the topping and parmesan cheese over each cup.
Press the topping gently to help it adhere to the macaroni.
Bake in the preheated oven for 25 minutes or until golden brown.
Check for doneness by looking for a golden, crispy topping.
Let the cups cool slightly before serving. Enjoy your cheesy ranch macaroni cups!
Serve with a side of fresh salad or a dipping sauce for added flavor.
Continua nella nostra app per un'esperienza migliore
