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Mac and Cheese Cowboy Cups
These mac and cheese cowboy cups are boxed mac and cheese, beefed up with taco-seasoned meat and pepper Jack cheese. Baked in individual muffin cups, they are also a fun-to-eat shape.
CategoryAppitizer
Total Time30 min
DifficultyEasy
Yields7-8
CuisineAmerican
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- 2 boxes macaroni and cheese
- 2/3 cups whole milk
- 5 tablespoons butter
- 1 pound ground beef
- 1 packet taco seasoning, plus more to taste
- 1/2 cup finely chopped onion
- 1 (10 ounce) can diced tomatoes and green chiles, such as RO-TEL®
- 2 cups shredded pepper Jack cheese
- sour cream, jalapeno slices, and chopped cilantro for topping
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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Preheat the oven to 400 degrees F (200 degrees C). Grease 2 standard 12-cup muffin tins.
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Bring a large pot of salted water to a boil. Stir in macaroni and boil 5 minutes; drain and return to the pot. Stir in cheese packet, milk, and butter until well combined and creamy. Set aside and keep warm.
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Heat a large nonstick skillet over medium-high heat. Add beef and cook, stirring often and breaking up with a spatula, until browned and crumbly, about 5 minutes. Add taco seasoning and onion and cook for 2 minutes, stirring constantly. Add water and cook, scraping up any browned bits from the bottom of the pan. Stir in tomatoes and remove from heat.
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Stir beef mixture into prepared macaroni and cheese. Season to taste with additional taco seasoning. Stir in cheese. Scoop mixture into prepared muffin pans. Use a small spoon to create a small well in the center for toppings later. Alternatively, mixture can be placed in a lightly greased casserole dish and baked as a side dish.
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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.