Mac and Cheese Casserole Cupcakes

3 cups skim Milk
2 1/2 TBSP all-purpose flour
1 1/2 cups reduced fat Cheddar Cheese, shredded
3/4 cup part skim Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, grated
8 oz. elbow macaroni, cooked and drained

Preheat oven to 350 degrees. In a medium sauce pan slowly add 1 cup of Milk to flour, stirring constantly until all lumps have dissolved. Add the remaining Milk, stirring thoroughly. Place on stove and simmer 15 minutes, stirring occasionally until sauce thickens. Add 1 cup Cheddar, 3/4 cup Mozzarella and 1/2 cup Parmesan Cheese; stir until blended. Add macaroni, stirring gently to coat well. Line muffin tin with paper muffin cups and place one scoop of macaroni mixture into each muffin cup. Top with reserved 1/2 cup Cheddar. Bake 15 minutes or until golden brown. Let cool for 5 minutes before serving. Serve as a side dish for lunch or dinner.

Serves 10.