Corny Mac & Cheese Cups

These little cups of corn & cheesy goodness will delight young and old.

Hands-on Time: 15 min. | Total Time: 50 min. | Serves: 12 | Difficulty: Easy

  • 1 cup crushed buttery round crackers (about 24)
  • ¼ cup butter, melted
  • 1 container (21 oz.) refrigerated mac and cheese
  • 1 can (15 oz.) cream-style corn
  • 2 eggs, lightly beaten
  1. Heat oven to 350°F. Generously spray 12 medium muffin cups with cooking spray.
  2. In medium bowl, stir together crushed crackers and butter; reserve ½ cup of cracker mixture to use for topping.
  3. Stir mac and cheese, corn and eggs into remaining cracker mixture until well blended.
  4. Divide mixture evenly among muffin cups. Sprinkle with reserved cracker mixture.
  5. Bake 25-30 minutes or until dry around edges and beginning to brown. (Knife inserted in center may come out clean).
  6. Let stand in pan 5 minutes. Carefully remove cups to serving plate.
Nutrition Analysis:

Per serving: Calories 330, Calories from Fat 120, Total Fat 13g (20% DV), Saturated Fat 7g (35% DV), Trans Fat 0g, Cholesterol 65mg (22% DV), Sodium 520mg (22% DV), Carbohydrates 42g (14% DV), Dietary Fiber 2g (8% DV), Sugars 4g, Protein 9g, Vitamin A 8%, Vitamin C 2%, Calcium 8%, Iron 6%.

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