Mac & Cheese Muffins
Prep Time 25 mins
Cook Time 30 mins
Serves 18
Difficulty N/A
Ingredients
- Cheese Sauce:
- 3 tbsp (45 mL) butter
- 3 tbsp (45 mL) Robin Hood® Original All Purpose Flour
- 2 cans Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1 1/2 tsp (7 mL) salt
- 3 cups (750 mL) grated old cheddar cheese (approx. 1 lb / 454 g)
- 1 lb (454 g) macaroni, cooked as per package directions (6 cups / 1.2 L cooked)
- Topping:
- 1 cup (250 mL) breadcrumbs
- 1/2 cup (125 mL) grated parmesan cheese
- 3 tbsp (45 mL) olive oil
- 1 cup (250 mL) grated old cheese
Directions
Step 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.
Step 2:
Stir mixture into cooked pasta.
Step 3:
Preheat oven to 375°F (190°C). Line 18 muffin cups with paper liners
Step 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.
Step 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.