Make-Ahead Muffin Pan-Macaroni and Cheese Cups

• 3 cups penne pasta, uncooked
• 1/4 cup butter
• 1 red pepper, chopped
• 1 onion, chopped
• 4 cups tightly packed baby spinach leaves
• 1/4 cup flour
• 2 cups milk
• 2 cups Cracker Barrel Shredded Habanero Heat Cheese, divided
• 2 Tbsp. Kraft 100% Parmesan Shredded Cheese

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, melt butter in large saucepan on medium heat.
3. Add peppers and onions; cook and stir 2 to 3 min.
4. or until softened.
5. Add spinach; cook 1 min.
6. or just until wilted, stirring occasionally.
7. Stir in flour; cook and stir 1 min.
8. Gradually add milk; cook and stir 3 to 5 min.
9. or until thickened.
10. Add 1 cup habanero cheese; cook and stir 2 to 3 min.
11. or until cheese is completely melted and sauce is well blended.
12. Drain pasta.
13. Add to spinach mixture; mix lightly.
14. Spoon into 12 parchment paper-lined muffin pan cups.
15. Cool completely.
16. Top with Parmesan and remaining habanero cheese.
17. Cover with plastic wrap, then wrap individually in foil.
18. Freeze up to 3 months before reheating to serve.

penne pasta, butter, red pepper, onion, tightly packed baby spinach leaves, flour, milk, cheese, cheese

Taken from www.kraftrecipes.com/recipes/make-ahead-muffin-pan-macaroni-cheese-cups-185222.aspx (may not work)