Rosemary & Goat Cheese Mac Cups

Ingredients:

• 1/4 cup Southern Recipe Small Batch Sea Salt & Cracked Black Pepper pork rinds, crushed

• 1 lb. Elbow macaroni pasta, cooked

• 4 Tbsp. Salted butter

• 1 1/2 cups Milk

• 2 Tbsp. Flour

• 8 oz. Cream cheese

• 4 oz. Goat cheese crumbles

• 1 Tbsp. Rosemary, freshly chopped

• Salt & black pepper, to taste

  
  

Directions:

1. Preheat oven to 375°F. 

2. In a large saucepan over medium heat, melt the butter.

3. Stir in the flour and milk to create a thick, creamy sauce base. Let cook for 10 minutes, stirring occasionally. 

4. Stir in the cream cheese, goat cheese, rosemary, black pepper, and cooked pasta noodles. 

5. Grease an oversized muffin tin with nonstick cooking spray. 

6. Fill each tin with the mac ‘n cheese and top each with the crushed pork rinds. 

7. Bake for 10 minutes or until the top of each muffin is golden brown.