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Mac & Cheese Muffins

  • Makes: 18 muffins  
  • Freezes: excellent 
  • Preparation Time: 25 minutes 
  • Baking Time: 30 minutes 

Ingredients

Cheese Sauce

3 tbsp45 mL butter

3 tbsp45 mL Robin Hood® Original All Purpose Flour

2 cans Carnation® Regular, 2% or Fat Free Evaporated Milk

1 ½ tsp7 mL salt

3 cups750 mL grated old cheddar cheese (approx. 1 lb/454 g)

1 lb454 g macaroni, cooked as per package directions (6 cups/1.2 L cooked)

Topping

1 cup250 mL breadcrumbs

½ cup125 mL grated parmesan cheese

3 tbsp45 mL olive oil

1 cup250 mL grated old cheese

Directions

  1 Cheese Sauce: Melt butter in medium saucepan, add flour and cook over low heat stirring for 1 minute. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened. Add cheese, stirring until melted.

  2 Stir mixture into cooked pasta.

  3 Preheat oven to 375°F (190°C). Line 18 muffin cups with paper liners.

  4 Divide pasta mixture in prepared muffin cups. Combine breadcrumbs, parmesan cheese and olive oil in medium bowl. Sprinkle pasta mixture with grated cheddar cheese and then with breadcrumb topping.

  5 Bake in preheated oven 25 to 30 minutes or until tops are golden brown. Let muffins sit in pans for 10 minutes before removing from pans.

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