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3 ¼ cups reduced-fat milk

3 Tbls all-purpose flour

8 ounces (2 cups) reduced-fat mild cheddar cheese

1 cup light shredded mozzarella cheese

½ cup grated Parmesan cheese

10 ounces (about 2 ½ cups dry) Elbow macaroni, cooked and drained

Preheat oven to 350f. In a medium to large saucepan, slowly add 1 cup of milk to flour, stirring constantly until all the lumps are dissolved. Add the remaining milk, stirring thoroughly. Place sauce pan on stove over low-medium heat and simmer 15 minutes, stirring occasionally until the sauce thickens. Add 1 ½ cups of the cheddar cheese, and the mozzarella and parmesan cheese and stir until blended. Add the macaroni, stirring gently to coat the macaroni. Line a muffin pan with paper muffin cups. Scoop the mac and cheese mixture into each muffin cup to fill. Top reserve cheddar cheese and bake for 15 minutes until golden brown.

Makes 12 servings

You can also freeze the mac and cheese muffin cups for up to 3 months just put in a freezer safe container cover and seal well. Defrost (on high about 1 ½ minutes) then immediately  re-heat in the microwave