Prep Time
10
Cook Time
20
servings
12
Ingredients
-
2 cups cooked elbow macaroni
-
1 ½ cups creamy cheese sauce (homemade or store-bought)
-
1 cup shredded cheddar cheese
-
½ cup breadcrumbs (panko recommended for extra crunch)
-
1 tbsp chopped fresh parsley (optional for garnish)
Directions
- 1) Preheat & Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or melted butter.
2) Prepare Mac & Cheese Mixture: In a large bowl, mix the cooked macaroni with the creamy cheese sauce until evenly coated.
3) Assemble Cups: Spoon the mac & cheese mixture into each muffin tin cup, filling about ¾ full.
4) Add Chicken Nuggets: Place one cooked Foster Farms Chicken Breast Nugget into the center of each cup, pressing it slightly into the macaroni mixture.
5) Top with Cheese & Breadcrumbs: Sprinkle shredded cheddar cheese and breadcrumbs over each cup for a crispy, golden topping.
6) Bake: Place the muffin tin in the oven and bake for 15–18 minutes, or until the tops are golden and bubbling.
7) Garnish: Remove from the oven and let the cups cool slightly. Garnish with chopped parsley for a pop of color, if desired.
Recipe credit: @fitmamarealfood
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.