Mac and Cheese Cups
User Reviews
4.9
30 reviews
Excellent
Mac and Cheese Cups
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Macaroni and cheese baked to perfection in muffin tins! Great for holidays and lunch boxes – it’s portable and makes for easy serving!
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Ingredients
- 2 cups elbow macaroni
- 2 tablespoons panko
- 2 tablespoons Parmesan Cheese freshly grated
- 1 ½ teaspoons olive oil
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups cheddar cheese shredded sharp
- 1 egg beaten, large
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon chives chopped fresh
Instructions
- Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- To make the topping, combine Panko, Parmesan and olive oil; set aside.
- Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat.
- Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste.
- Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown.
- Serve immediately, garnished with chives, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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