About the Recipe
Baked in muffin tins, this is basically a Mac & Cheese Cupcake. So convenient to serve and a definite crowd pleaser. Can bake ahead of time and re-warm in oven or microwave. Brush each with a bit of melted butter prior to rewarming.
2 cups elbow macaroni
2 tablespoons Panko
2 tablespoons freshly grated Parmesan
1 ½ 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, optional
Preheat oven to 425. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the topping, combine Panko, Parmesan and olive oil; set aside.
Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
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.
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.
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.
Serve immediately, garnished with chives, if desired.