Mac & Cheese Cupcakes
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
230 g
Elbow Macaroni (small)1.5 cups
Whole Milk2 tbsps
Cornstarch1 tsp
Dijon Mustard2 cups
Sharp Cheddar1
Butter2 tbsps
Chives (snipped)Directions:
1
Preheat oven to 350°F
2
Cook the macaroni until tender
3
Drain, toss with a little bit of the oil, and set aside
4
In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended
5
Stirring often, bring to a boil over medium heat
6
Stir in the mustard, pepper, and salt
7
Reduce heat to low and simmer until thickened
8
Stir in the cheddar until it melts, then fold in the macaroni
9
Butter two cupcake pans and coat with the bread crumbs
10
(Be sure to shake off the excess
11
) 7
12
Fold the chives into the macaroni mixture
13
Spoon the mixture into the pans and top with bread crumbs to taste
14
Bake until golden on top, 15 to 25 minutes
15
Preheat oven to 350°F
16
Cook the macaroni until tender
17
Drain, toss with a little bit of the oil, and set aside
18
In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended
19
Stirring often, bring to a boil over medium heat
20
Stir in the mustard, pepper, and salt
21
Reduce heat to low and simmer until thickened
22
Stir in the cheddar until it melts, then fold in the macaroni
23
Butter two cupcake pans and coat with the bread crumbs
24
(Be sure to shake off the excess
25
) 7
26
Fold the chives into the macaroni mixture
27
Spoon the mixture into the pans and top with bread crumbs to taste
28
Bake until golden on top, 15 to 25 minutes