Recipes and Cooking Tuscan Mac and Cheese Cups 4.0 (41) Kids and adults alike will go wild for this individually-portioned muffin tin recipe! Each of these mac and cheese cups is wrapped with a slice of prosciutto to make them easy to eat on the go or with one hand at a cocktail party. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 20 mins Stand Time: 15 mins Total Time: 1 hrs 5 mins Servings: 6 Yield: 12 mac and cheese cups Jump to Nutrition Facts Ingredients Nonstick cooking spray 12 very thin slices prosciutto 3 tablespoon butter ⅓ cup panko bread crumbs 8 ounce dried elbow macaroni (2 cups) 3 cup chopped fresh kale 2 tablespoon all-purpose flour 1 ¼ cup milk 1 ½ cup shredded fontina cheese (6 ounces) ½ cup crumbled Gorgonzola cheese or shredded Parmesan cheese (2 ounces) 1 ½ teaspoon Dijon-style mustard ¼ teaspoon salt Directions Preheat oven to 375°F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Lightly press prosciutto slices onto the bottoms and up the sides of the prepared muffin cups, allowing edges to extend over rims of cups. Bake for 5 minutes. Meanwhile, in a small skillet heat 1 tablespoon of the butter over medium heat until melted. Add panko; cook and stir until crumbs are golden. Remove from heat; set aside. Cook macaroni according to package directions, adding kale for the last 2 minutes of cooking; drain. In a medium saucepan heat the remaining 2 tablespoons butter over medium heat until melted. Stir in flour until smooth. Gradually stir in milk. Cook and stir over medium heat for 6 to 7 minutes or until mixture is thickened. Remove from heat. Stir in fontina cheese, Gorgonzola cheese, mustard, and salt. Stir in cooked macaroni mixture. Spoon about 1/3 cup of the macaroni mixture into each prosciutto-lined muffin cup. Sprinkle with panko. Bake about 15 minutes more or until heated through. Let stand in muffin cups for 15 minutes before serving. Remove mac and cheese cups from muffin cups; serve warm. Karla Conrad Rate it Print Nutrition Facts (per serving) 434 Calories 21g Fat 38g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 434 % Daily Value * Total Fat 21g 27% Saturated Fat 12g 60% Cholesterol 72mg 24% Sodium 1080mg 47% Total Carbohydrate 38g 14% Total Sugars 5g Protein 23g Vitamin C 40.4mg 202% Calcium 329mg 25% Iron 2.2mg 12% Potassium 461mg 10% Folate, total 113.5mcg Vitamin B-12 1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.