Delight the kids (and grown ups!) in your family with these individual treats—perfect for school lunch, a weeknight meal or a child's birthday party.
Photo from 2015 Milk Calendar - September
- Measuring cups and spoons
- Muffin pan
- Large pot to boil macaroni
- Medium saucepan
- Mixing spoon
- Small knife
- 2 Tbsp (30 mL) dry breadcrumbs
- Butter for greasing muffin pan
- 2 1/2 cups (625 mL) elbow macaroni
- 3 Tbsp (45 mL) all-purpose flour
- 1 tsp (5 mL) dry mustard
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 1/2 cups (375 mL) milk
- 2 1/2 cups (625 mL) grated cheddar cheese, divided
- Preheat oven to 375° F (190° C).
- Butter a non-stick muffin pan (for bigger appetites, butter only 10 muffin cups).
- Divide breadcrumbs between cups. Shake and tilt pan to coat all sides of cups well. Discard any excess.
- In a large pot of boiliing salted water, cook macaroni for about 8 minutes or until al dente, or according to package directions.
- Meanwhile, in a medium saucepan set over medium-high heat, melt butter. Sprinkle with flour, mustard, salt and pepper; cook, whisking for 1 minute.
- Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3–5 minutes or until smooth and thickened. Remove from heat.
- Stir in 2 cups (500 mL) cheddar cheese until melted and smooth.
- Drain macaroni and return to large pot. Pour cheese sauce over pasta; stir until coated.
- Divide mixture evenly among muffin cups. Sprinke with remaining cheese.
- Bake for 20 minutes or until hot.
- Let stand for 10 minutes. Run a small knife around each muffin, then ease out of cup.
Variation: No dry mustard? Try 1 tsp (5 mL) Dijon mustard instead.
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