Mac and Cheese Cups — Damn Delicious

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Mac and Cheese Cups

Disclosure: This post is sponsored by America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Macaroni and cheese baked to perfection in muffin tins! Great for holidays and lunch boxes – it’s portable and makes for easy serving!

I think this may be the only way to have mac and cheese.

In cup form, of course.

It’s great for serving, for a lunch box, and most importantly, they are best served during the holidays.

Simply start with a traditional macaroni and cheese recipe, add mixture to muffin tins, top with crumb topping, and then bake until golden brown.

You can really use any mac and cheese recipe of your choice. Either way, these bad boys get baked in muffin tins, so you can basically have yourself a mac and cheese cupcake.

It’s an absolute crowd-pleaser using locally-sourced milk, one of the main dairy ingredients here. And it’s most likely from a farm near your neighborhood, traveling an average of only 300 miles from farm to grocery store.

Guys, 300 miles. That’s it.

And believe it or not, 97% of dairy farms are family-owned and operated, like the farm I just visited in Merced!

To top it off, our milk comes from the dairy industry that works so hard to benefit thousands of local communities, providing jobs and nutrient-rich foods.

That’s a win-win for all, no?

If you’re interested in learning more about where your dairy comes from, visit UndeniablyDairy.org!

Mac and Cheese Cups

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Macaroni and cheese baked to perfection in muffin tins! Great for holidays and lunch boxes – it’s portable and makes for easy serving!

Ingredients:

  • 2 cups elbows pasta
  • 2 tablespoons Panko
  • 2 tablespoons freshly grated Parmesan
  • 1 1/2 teaspoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 cups shredded sharp cheddar cheese
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh chives

Directions:

  1. Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. To make the topping, combine Panko, Parmesan and olive oil; set aside.
  4. Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  5. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat.
  6. Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste.
  7. Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown.
  8. Serve immediately, garnished with chives, if desired.

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