Macaroni and cheese is a favorite in our house. E could probably eat for every meal and be completely satisfied. I’ve been really trying to integrate their favorite choices into our everyday meals these days while also making it easy to prepare. After doing a little online search, I decided to make my own macaroni and cheese recipe instead.

First, I hit the store for supplies.  I like breadcrumbs as part of my macaroni and cheese so I wanted to be sure an incorporate them.  Kraft has a new product called #FreshTake which has cheese and seasoned breadcrumbs in one package which was perfect!  I found it right beside the normal shredded cheese I would buy!
You can see more of my shopping trip in my Google+ album.

What You’ll Need:
– 8 Half Pint Mason Jars OR 12 cup muffin tin
– Cooking Spray
– 2 cups uncooked macaroni pasta
– 1 package Kraft Fresh Take Four Cheese Blend
– 1 package Kraft Fresh Take Italian Blend
– 1/2 cup shredded cheddar cheese
– 1 1/2 tsp olive oil
– 1 Tbsp butter
– 1 egg, lightly beaten
– 1 cup milk
– 1/2 cup frozen chopped broccoli, thawed

Let’s Make It:
1)  Mix together breadcrumbs from both packages of Fresh Takes.  In a separate bowl, mix 1/3 cup of breadcrumbs and 1 1/2 tsp olive oil together.  Set aside.

2)  Spray each jar or muffin tin with cooking spray.  With the remaining breadcrumbs {without oil}, add 1 Tbsp of crumbs into each muffin cup or jar.  Shake to coat.

3)  Bring pot of water to boil on the stove.  Cook pasta according to directions on box, removing from heat 2 minutes prior to the recommended “al dente” time.  While the pasta is cooking, preheat the oven to 350 degrees.
Drain pasta and return to the pot.

4)  Add 1 Tbsp of butter and egg to the pasta, stirring well to coat.  Stir in cheese from both Fresh Take packages and broccoli

5)  Divide the pasta mixture evenly among the jars or muffin cups.   {At this point, you could seal the jars or cover your muffin tin and refrigerate until you’re ready to bake.}  Sprinkle with the remaining cheddar cheese and bread crumbs.

6)  Bake in a 350 degree oven for 20-25 minutes.  Remove from oven and enjoy!

I baked some of mine in jars and some in the muffin tins because I knew the kids would really love the cupcake feels of the ones from the muffin tin.  I was right because my little boy ate three of them!

Do you have a go to macaroni and cheese recipe?  Have you tried making it in a jar or muffin tin?

Watch for the Kraft Fresh Possibilities Tour Truck which will be making stops across the country from the end of March through July.  To see if they are making a stop in your town, visit Fresh Possibilities Tour.

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Kraft Foods #FreshTake #cbias #SocialFabric”