Loaded Mac & Cheese Cups

Ingredients:

Directions:

1. Bring a pot of water to a boil and cook the noodles according to package directions. Drain and set aside.
2. Use the same pot. Melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes or until golden brown. Gradually whisk in the milk and continue to heat and whisk occasionally for 3-4 minutes.
3. Season with salt and pepper. Add the garlic powder, onion powder, and paprika and whisk to combine.
4. Reduce the heat to low. Slowly add the cheese and whisk to combine and melt. Continue to heat until completely melted and smooth.
5. Add the cooked noodles to the pan and stir to coat. Remove from the heat.
6. Preheat the oven to 350 degrees F and spray a muffin tin (12) with cooking spray. ‘
7. Spoon the mac and cheese into each well, pressing down slightly, and filling completely. You might have some leftover mac and cheese. You can save to eat later or discard.
8. Bake for 20-25 minutes or until the tops are golden brown. Remove from the oven and let cool for about 10 minutes. If you remove the cups too early, they will fall apart.
9. Carefully remove the mac and cheese cups and transfer to a serving platter. Top each with crispy fried onions, a dallop of sour cream, and sliced green onions.
10. Serve warm and enjoy!
11. If making ahead of time, let cool completely after removing from the oven. Store in an airtight container until ready. Then simply reheat and add the toppings.