Today, I’m sharing a cheesy recipe with you all that will make your holiday guests melt. Perfect as a side dish or appetizer, this tasty mac n’ cheese muffin recipe stars in the 2015 Milk Calendar.
I tried it earlier in the year and can’t wait to make it again as 2015 comes to an end (hint: add crispy bacon and hot pepper flakes for even more perfection).
What you’ll need:
- 2 tbsp of dry breadcrumbs
- 2 1/2 cups of elbow macaroni
- 3 tbsp of butter
- 3 tbsp of all-purpose flour
- 1 tsp of dry mustard
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 1 1/2 cups of milk
- 2 1/2 cups of grated cheddar cheese divided
What to do:
Step one: Preheat the oven to 375 degrees.
Step two: Spray muffin pans with non-stick cooking spray. Divide breadcrumbs between muffin cups. Shake and tilt the pan to coat all the sides. Remove any excess crumbs.
Step three: In a large pot of boiling water cook the macaroni according to the package instructions until al dente.
Step four: While the pasta cooks, in a medium saucepan melt butter over medium-high heat. Sprinkle in flour, mustard, salt and pepper whisk together for about one minute. Gradually whisk in the milk, bringing it to a boil then reduce the heat. Continue to whisk until sauce is smooth and thick.
Step five: Remove sauce from heat and stir in two cups of cheddar until melted and smooth.
Step six: Drain macaroni then return to the pot. Pour cheese sauce over the pasta stir until fully coated.
Step seven: Scoop macaroni mixture into muffin cups, top with remaining cheese. Bake for 20 minutes or until warmed through. Allow muffins to cool for 10 minutes. Scoop out and serve.
The holidays are a time for joy, spending time with family and eating until your pants don’t fit. So, enjoy yourself this holiday season and eat all the cheese.
I’ll be back in 2016 with more recipes!!
a quarter young 