Mac ’n Cheese Muffins

Name: Mac ’n Cheese Muffins
Yield: 10 - 12 Servings
Ingredients: 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

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

Yields 10 - 12 Servings

Ingredients

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

READY FOR REWARDS?

Preparation

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.