Miniature Mac and Cheese Cups
Author: Chelsea
Recipe type: Appetizer
Serves: 18
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
- 2 tablespoons white flour
- ½ cup 2% or whole milk
- 8 ounces cheddar cheese, freshly grated
- Grease a miniature muffin tin really well with nonstick cooking spray and set aside. Preheat the oven to 400 degrees F.
- Cook the pasta for seven minutes in a small pot of boiling water.
- Drain the pasta and then using the same pot, return it to the heat and turn the heat to medium low.
- Melt the butter and add the paprika, pepper, and garlic powder. Add the flour and stir the mixture for two minutes whisking constantly.
- While continuing to constantly whisk, slowly stir in the milk.
- The mixture will be very thick, but that's what will keep these together. Just make sure you have stirred out any lumps.
- Remove the pot from the heat and add the cheese and drained pasta, stirring it all together until the cheese and sauce are evenly mixed together.
- Using a cookie scoop, scoop the mixture into the prepared muffin tin. Press the mac and cheese down really well so they will hold together
- Bake the mac and cheese cups for 10-12 minutes. If desired sprinkle a little more cheese on top.
- Remove them to a wire rack to cool for at least 10 minutes, then carefully run a plastic spoon around the edges to loosen and carefully remove.
Recipe by at https://www.ideahacks.com/miniature-mac-cheese-cups/
3.5.3226