Mini Ranch Mac and Cheese Cups

kimberlymichelle
  • HiddenValleyRanchMiniMacandCheese_1

    Going to holiday parties without kids is easy. Pick a fancy appetizer recipe, and you’re done. But when you know there will be little ones in tow, you have more responsibility to make sure that everyone can enjoy your food. These Hidden Valley® Original Ranch® Mini Mac and Cheese Cups are the perfect solution for your holiday party, since they will be crowd-pleasers for both adults and kids alike!

    The addition of Hidden Valley® Original Ranch® salad dressing will make every kid run for it, just like they do when they see it on the table at dinner! And the adults will love how it kicks up the flavor of the mac and cheese and makes it quite sophisticated. 

    Hidden Valley Ranch Mini Mac and Cheese Cups

    A crowd-pleasing, easy-peasy single serving appetizer to throw together for your next fall shindig!

    By
    Published:
    Prep Time:
    Cook time:
    Servings: 12

    Ingredients:

    • Hidden Valley® Original Ranch® Salad Dressing: ½ cup
    • macaroni pasta: 8 ounces
    • unsalted butter: 2 tablespoons
    • panko (Japanese-style) breadcrumbs: 1 cup
    • shredded cheddar cheese: 2 cups
    • grated Parmesan cheese, separated: ¾ cup plus 2 tablespoons
    • eggs: 2
    • milk: ½ cup
    • Greek yogurt, plain: 5 ounces
    • chopped sun-dried tomatoes: ½ cup
    • chopped chives: 2 tablespoons
    • salt: ¼ teaspoon
    • black pepper: ¼ teaspoon
    • parchment paper baking cups: 12

    Directions:

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    Step 1: Preheat oven to 375 degrees.

    Step 2: Cook the macaroni until al dente, about six minutes. Drain the pasta and place it back in the pot. 

    Step 3: While the pasta is cooking, heat the butter over medium and brown the panko breadcrumbs. Place them in a bowl and mix in the 2 tablespoons of Parmesan cheese.

    Step 4: Add the cheddar cheese and ¾ cup of Parmesan cheese to the pasta. Stir. 

    Step 5: Beat the eggs, Hidden Valley® Original Ranch® Salad Dressing, milk, and yogurt together in a bowl, then incorporate it into the pasta. Mix in the remaining sun-dried tomatoes, chives, salt, and pepper. 

    Step 6: Place the baking cups in a 12-cup muffin tin. Spoon the pasta mixture into all of the cups and top with the breadcrumbs.

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    Step 7: Bake for 15 minutes.

    This post was sponsored by Hidden Valley®