Mac and Cheese Cowboy Cups

These mac and cheese cowboy cups are boxed mac and cheese, beefed up with taco-seasoned meat and pepper Jack cheese. Baked in individual muffin cups, they are also a fun-to-eat shape.

Ingredients:

• 2 boxes macaroni and cheese
• 2/3 cups whole milk
• 5 tablespoons butter
• 1 pound ground beef
• 1 packet taco seasoning, plus more to taste (optional)
• 1/2 cup finely chopped onion
• 1 (10 ounce) can diced tomatoes and green chiles, such as RO-TEL®
• 2 cups shredded pepper Jack cheese
• sour cream, jalapeno slices, and chopped cilantro for topping (optional)

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease 2 standard 12-cup muffin tins.
2. Bring a large pot of salted water to a boil. Stir in macaroni and boil 5 minutes; drain and return to the pot. Stir in cheese packet, milk, and butter until well combined and creamy. Set aside and keep warm.
3. Heat a large nonstick skillet over medium-high heat. Add beef and cook, stirring often and breaking up with a spatula, until browned and crumbly, about 5 minutes. Add taco seasoning and onion and cook for 2 minutes, stirring constantly. Add water and cook, scraping up any browned bits from the bottom of the pan. Stir in tomatoes and remove from heat.
4. Stir beef mixture into prepared macaroni and cheese. Season to taste with additional taco seasoning. Stir in cheese. Scoop mixture into prepared muffin pans. Use a small spoon to create a small well in the center for toppings later. Alternatively, mixture can be placed in a lightly greased casserole dish and baked as a side dish. 
5. Bake in the preheated oven until browned around the edges and bubbly, 20 to 25 minutes. Let stand for 10 minutes. Serve with desired toppings.

From: allrecipes.com