Mac and Cheese Cups (Macaroni Mini)
With these Mac and Cheese Cups, an American classic has been turned into a bite-sized delight.
Ingredients
- 8 oz elbow macaroni
- 2 tbsp salted butter plus extra for greasing
- 1/4 tsp paprika smoked paprika preferred
- 2 tbsp all-purpose flour
- 1/2 cup whole milk
- 8 oz sharp cheddar cheese grated
- Chopped chives or scallions for garnish
Instructions
- Start by greasing the mini muffin pan with butter and preheating your oven to 400°F.
- Boil a pot of salted water and cook the macaroni for 2 minutes less than the package's instructions to ensure they're perfectly al dente.
- Melt butter in the pot, stir in paprika and flour, then gradually whisk in milk to create a thick sauce. Off the heat, blend in the cheese and pasta.
- Scoop the mac and cheese into the muffin cups, pressing down firmly to help them keep their shape after baking.
- Bake until they're bubbling and golden, then let them cool before loosening with a plastic knife and garnishing with chives or scallions.
Nutrition
Calories: 87kcalCarbohydrates: 8gProtein: 4gFat: 4gSaturated Fat: 3gSodium: 72mgFiber: 0.3g
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