This recipe is taken from the 2015 Milk Calendar. Delight the kids in your family with these individual treats – perfect for a weeknight meal or a child’s birthday party.
- Prep: 10 min
- Cooking: 30 min
- 2 tbsp (30 mL) dry breadcrumbs
- 2 1/2 cups (625 mL) elbow macaroni
- 3 tbsp (45 mL) butter
- 3 tbsp (45) 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 Canadian Aged Cheddar divided
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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 boiling salted water, cook macaroni for about 8 min 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 min. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened. Remove from heat; stir in 2 cups (500 mL) Cheddar until melted and smooth.
Drain macaroni and return to pot. Pour cheese sauce over pasta; stir until coated.
Divide mixture evenly among muffin cups. Sprinkle with remaining cheese. Bake for 20 min or until hot. Let stand for 10 min. Run a small knife around each muffin, then ease out of cup.
The dry breadcrumbs help prevent the muffins from sticking to the pan.
No mustard powder? Try 1 tsp (5 mL) Dijon mustard instead.
Cook green onions in the butter before adding the flour. Or add some chopped leftover cooked broccoli to macaroni.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||19 % / 213 mg|
|Vitamin B12:||18 %|