Mac and cheese muffins

http://www.bettycrocker.com/recipes/italian-mac-and-cheese-muffins/e476c15b-1e05-4602-9e06-c79bb27a1d59?nicam4=SocialMedia&nichn4=Facebook&niseg4=BettyCrocker&creatID4=Post


2 cups uncooked elbow macaroni (about 5 1/2 oz)

1/2 lb lean (at least 80%) ground beef, if desired

1/4 cup butter

2 cups milk

1 loaf (16 oz) prepared cheese product, cut into 1-inch cubes

1 bag (8 oz) finely shredded Italian cheese blend (2 cups)

Salt and pepper to taste

1/2 cup Progresso® Italian style panko crispy bread crumbs

1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Cook macaroni as directed on package—except cook 2 minutes less time. Drain; place in large bowl.
2 Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside.
3 In microwavable bowl, microwave butter, milk and prepared cheese product on High about 5 minutes. Remove from microwave; stir with whisk until cheese begins to melt. Microwave on High in 1-minute increments, stirring after each minute, until cheese is completely melted and mixture is smooth.
4 Add cheese mixture and ground beef to macaroni in bowl. Stir in 1 1/2 cups of the shredded cheese until well mixed. Add salt and pepper to taste.
5 Fill each muffin cup with macaroni mixture. Sprinkle bread crumbs and remaining shredded cheese over tops.
6 Cover pan loosely with foil, making sure foil does not touch cheese. Bake 20 minutes.
7 Remove from oven; remove foil. Cool at least 10 minutes before remove muffins from cups.