Sides
Pimiento Mac ‘n Cheese Cups
Makes 6 individual servings
Pimiento Mac ‘n Cheese Cups
Makes 6 individual servings
Bring Southern flare to a childhood favorite. These cups are full of comfort.
Nutritional information per cup:Calories 264 (58% from fat)
carb. 18g
pro. 9g
fat 17g sat. fat 0g
chol. 47mg
sod. 285mg
calc. 170mg
fiber 1g
carb. 18g
pro. 9g
fat 17g sat. fat 0g
chol. 47mg
sod. 285mg
calc. 170mg
fiber 1g
Ingredients
- ½ cup whole milk
- 4 ounces cream cheese
- 1 cup grated sharp Cheddar cheese, about 4 ounces
- ⅛ teaspoon cayenne pepper
- 1 to 2 dashes hot sauce
- 4 ounces elbow macaroni, cooked per package instructions
- 2 ounces drained, diced pimiento peppers (about ¼ cup)
- 2 tablespoons mayonnaise
- Kosher salt and black pepper to taste
- ¼ cup crushed saltine crackers, about 5 crackers, divided
- Butter for greasing
Preparation
- In a small saucepan, combine milk and cream cheese over medium-low heat, stirring with a wooden spoon until smooth. Add Cheddar cheese and continue to cook, stirring constantly, until thick and creamy. Remove cheese mixture from heat and stir in cayenne and hot sauce.
- Add elbows, pimiento peppers and mayonnaise to cheese mixture and stir until combined. Season to taste with salt and pepper.
- Thoroughly grease a 6-cup muffin pan with butter and dust the inside of each cup with half of the crushed crackers.
- Divide the macaroni and cheese among the cups and sprinkle with the remainder of the crushed crackers.
- Place muffin pan directly on the bottom of the AirFryer and set temperature for 350°F for 10 minutes, baking until bubbly and tops are golden brown. Allow to cool slightly, about 5 to 10 minutes. Run a knife along the edge of each cup to loosen from pan. Serve warm.
