Pepper Jack Mac Cups

***Makes 20 cups (they freeze really well and can be halved to make about 12)***

 

5 T. butter or margarine

1/3 lb. ham lunch meat, sliced thin

1/4 c. flour

2 c. milk

2 c. pepper jack cheese, shredded or diced

3 T. Ranch dressing

1 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1/2 lb. elbow macaroni, cooked

1 T. butter or margarine, melted

1/4 c. breadcrumbs

Parmesan cheese, to sprinkle on top

***Preheat oven to 350 degrees and boil macaroni***

1. In a sauce pan, melt butter or margarine. Add ham and cook for about 5 minutes, until slightly crisp. Remove with a slotted spoon and set aside.

2. Stir flour into pan and cook for 2 minutes. Whisk in milk, bring to a slow boil and cook just until thickened. Remove from heat and add cheese and Ranch. Stir until cheese is melted. Add salt, garlic powder, onion powder, macaroni and ham. Stir to combine.

3. Grease muffin tins and press about a quarter to a half cup of mac & cheese into each cup. Combine 1 T. melted butter with the breadcrumbs and sprinkle over each cup. Bake at 350 degrees for 20-25 minutes, until bubbly and slightly crisp. Remove carefully and sprinkle with Parmesan cheese.

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