Mac and Cheese Cowboy Cups

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Grease 2 standard 12-cup muffin tins.

2. 2

   Bring a large pot of salted water to a boil. Stir in the macaroni and boil for 5 minutes; drain and return it to the pot. Mix in the cheese packet, milk, and butter until smooth and creamy. Set aside and keep warm.

3. 3

   Heat a large nonstick skillet over medium-high heat. Add the beef and cook, stirring often and breaking it up with a spatula, until browned and crumbly, about 5 minutes. Add the taco seasoning and onion and cook for 2 minutes, stirring constantly. Add the water and cook, scraping up any browned bits from the bottom of the pan. Stir in the tomatoes and remove from the heat.

4. 4

   Stir the beef mixture into the prepared macaroni and cheese. Season to taste with additional taco seasoning. Stir in the cheese. Scoop the mixture into the prepared muffin pans. Use a small spoon to make a small well in the center for toppings later. Alternatively, the mixture can be placed in a lightly greased casserole dish and baked as a side dish.

5. 5

   Bake in the preheated oven until browned around the edges and bubbly, 20 to 25 minutes. Let stand for 10 minutes. Serve with desired toppings.

• Calories 209.33 kcal Moderate
• Protein 9.57 g Moderate
• Carbs 7.23 g Moderate
• Total Fat 15.74 g High
• Saturated Fat 9.05 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 54.02 mg Moderate
• Sodium 274.13 mg Moderate
• Fiber 0.42 g Low Source
• Sugar 2.06 g Low Source
• Added Sugar 0.02 g Low Source
• Calcium 164.63 mg Moderate
• Iron 0.51 mg Low Source
• Potassium 96.84 mg Low Source
• Vitamin A 4.37 mcg_rae Low Source
• Vitamin C 0.02 mg Low Source
• Vitamin D 0.2 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅