Macaroni and Cheese Muffins

If you live in Minnesota, then you'll know that the Minnesota State Fair is a massive fair that happens  toward the end of every summer. I've heard it's one of the largest start fairs in the country, and I believe it! Dr. Sweetpea was looking at the website trying to decide what he wanted to eat when we get there, and one thing he really wanted to eat was the Macaroni and Cheese Muffins. I told him that I could make them at home for him without shelling out money for those at the fair. Needless to say, my first time making Macaroni and Cheese Muffins at home were an absolute success! I simply used Panera Bread's Mac and Cheese recipe and baked them in muffin tins. The best part? Dr. Sweetpea was raving about these as he was eating them :o)

Macaroni and Cheese Muffins

(Source: Mac and Cheese recipe from Panera)

1 (16-oz.) package small pasta shells (I used elbow macaroni this time)

1/4 cup butter

1/3 cup all-purpose flour

2 1/2 cups 2% reduced-fat milk

6 slices white American cheese, chopped

1 cup (8 oz.) shredded extra-sharp white cheddar cheese

1 tbsp. Dijon mustard

1 tsp. kosher salt

1/4 tsp. hot sauce

Paprika (optional)

Preheat oven to 350 degrees. Prepare pasta according to package directions. Melt butter in a Dutch oven over low heat. Whisk in flour and cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and is bubbly. Remove from heat. Add cheeses, mustard, salt and hot sauce, stirring until cheese melts and sauce is smooth. Stir in pasta and cook over medium heat, 1 minute or until thoroughly heated. Sprinkle with paprika if desired. Divide this mixture evenly into 12 muffin tins and bake for 25 minutes in preheated oven. Once the 25 minutes are up, sprinkle some shredded cheddar cheese on each of the Macaroni and Cheese muffins and bake for an additional 3 minutes or until the cheese is nice and melted.