Crispy Mac And Cheese Cups
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
49
Sourness
49
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Kosher Salt1 cup
Shredded Cheddar Cheese2 tbsps
Unsalted Butter2 tbsps
All-Purpose Flour1 cup
Milk (lowfat 1-percent)1 tsp
Onion Powder1 tsp
Ground Mustard2 tbsps
Grated ParmesanDirections:
1
Watch how to make this recipe
2
Special equipment: twelve 6-ounce ramekins For the butternut squash puree: Preheat the oven to 350 degrees F
3
Spread the squash out on a baking sheet and sprinkle with the oil, salt and pepper
4
Roast until tender, 25 minutes; allow to cool slightly
5
Transfer to a food processor and pulse until smooth
6
Measure out 1 1/2 cups puree
7
For the mac and cheese: Cook the pasta according to the package directions
8
Drain, reserving 1 cup of the pasta water, and transfer the cooked pasta back into the hot pot it was cooked in
9
Meanwhile, melt the butter in a large saucepan
10
Sprinkle in the flour and cook, stirring constantly, for 1 minute
11
Whisk in the milk and simmer until thickened; add the onion powder, salt, ground mustard and cayenne
12
Stir in the Cheddar, pecorino and 1 1/2 cups squash puree and cook until the cheese is melted
13
Pour the cheese sauce into the drained pasta and mix well
14
Slowly incorporate the reserved pasta water, mixing well, using about 3/4 cup depending on desired creaminess
15
Spray twelve 6-ounce ramekins with nonstick cooking spray; fill with about 3/4 cup of the pasta mixture and place on a large baking sheet
16
For the topping: Put the bread in a food processor fitted with a steel blade and pulse until the bread is in fine crumbs
17
Mix the breadcrumbs with the Parmesan and sprinkle some of the mixture over each portion of pasta; drizzle each serving with a teaspoon of canola oil
18
Bake until the crust becomes golden and crispy, 12 minutes
19
Garnish with chopped parsley and serve immediately