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.
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