Each year, at around this time, I make a dish for Andrew. He is a grilled cheese and mac & cheese fan. He also loves most anything with pesto. I usually try to make something along one of those lines for him. This year, it’s a version of mac & cheese.

These individual servings are made using regular muffin pans. Baking them in the tins ensures each serving is crispy on the outside and chewy on the inside. The very cheesy flavor is obtained from a mix of white and yellow cheddar cheeses. The onion, garlic, and hint of cayenne give this variation of mac & cheese a unique flavor profile. Andrew was a fan and this will be an additional side dish on our Easter menu!

Mac & Cheese Muffins

Mac & Cheese Cups (adapted from purewow.com)  Total Time Required: 1 hour, Prep Time: 10 minutes, Cook Time: 10 minutes, Makes: about 18 individual servings

Ingredients:

• 1 pound small elbow pasta
• 3 tablespoons unsalted butter
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2-1/2 cups whole milk
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon each salt and freshly ground black pepper
• 2 cups (8 ounces) grated white cheddar cheese
• 2 cups (8ounces) grated yellow cheddar cheese, divided

Everything is prepped & ready to go!

Directions:

Preheat the oven to 375°F. Grease two muffin pans with nonstick cooking spray.

Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.

Cook the pasta.

In a large pot, melt the butter over medium heat. Add the onion and sauté until it is translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.

Sauté the onion then add the garlic.

Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.

Add the flour to the onion mixture to make the roux.

Add the milk and whisk until it is well combined. Bring the mixture to a simmer over medium-low heat, stirring occasionally.

Add the milk to the pot.

Season the sauce with the cayenne pepper, salt, and pepper.

Season the sauce.

Remove the pot from the heat and stir in the white cheddar cheese and 1-1/2 cups of the yellow cheddar cheese. Stir until the cheeses are melted.

Add the white cheese and all but 1/2 cup of the yellow cheese to the sauce.

Stir in the cooked pasta and mix until the pasta is evenly coated with the sauce.

Add the pasta to the sauce, mixing it together well.

Scoop 1/2 cup of the mac & cheese mixture into each cavity of the prepared pans.

Scoop 1/2 cup of pasta into each muffin well.

Sprinkle the remaining yellow cheddar on top of each mac & cheese cup and transfer the pans to the oven.

Sprinkle the remaining yellow cheese over the pasta.

Bake until the cheese is melted and the tops become golden, about 17 to 20 minutes.

Bake the mac & cheese cups.

Let the cups cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to two days.

Serve hot or at room temperature.

Individual servings make for easy distribution of the leftovers – if there are any!!  ~Linda

Mac & Cheese Cups (adapted from purewow.com)  Total Time Required: 1 hour, Prep Time: 10 minutes, Cook Time: 10 minutes, Makes: about 18 individual servings

Ingredients:

• 1 pound small elbow pasta
• 3 tablespoons unsalted butter
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2-1/2 cups whole milk
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon each salt and freshly ground black pepper
• 2 cups (8 ounces) grated white cheddar cheese
• 2 cups (8ounces) grated yellow cheddar cheese, divided

Directions:

Preheat the oven to 375°F. Grease two muffin pans with nonstick cooking spray.

Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.

In a large pot, melt the butter over medium heat. Add the onion and sauté until it is translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.

Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.

Add the milk and whisk until it is well combined. Bring the mixture to a simmer over medium-low heat, stirring occasionally.

Season the sauce with the cayenne pepper, salt, and pepper. Remove the pot from the heat and stir in the white cheddar cheese and 1-1/2 cups of the yellow cheddar cheese. Stir until the cheeses are melted.

Stir in the cooked pasta and mix until the pasta is evenly coated with the sauce. Scoop 1/2 cup of the mac & cheese mixture into each cavity of the prepared pans.

Sprinkle the remaining yellow cheddar on top of each mac & cheese cups and transfer the pans to the oven. Bake until the cheese is melted and the tops become golden, about 17 to 20 minutes.

Let the cups cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to two days.