Delight the kids in your family with these individual treats – perfect for a weeknight meal or a child’s birthday party.
- 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 aged Cheddar, 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 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.
Recipe and photo courtesy Dairy Farmers of Canada.