Mini Mac And Cheese
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
50
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Elbow Macaroni1 cup
All-Purpose Flour4 cups
Milk1 tbsp
Dijon Mustard230 g
White Cheddar (shredded)2 cups
Panko Bread Crumbs1 cup
Asiago Cheese (grated)Directions:
1
Preheat the oven to 350 degrees F
2
Butter 2 dozen (1/2 cup) ramekins or a 9 by 13-inch casserole dish
3
Cook the elbow macaroni in a large pot of salted boiling water over medium heat for about 6 minutes or until very al dente
4
Drain and return to the pot
5
While the macaroni is cooking, melt the butter in a large saucepan over low heat
6
Remove 1/2 of the melted butter and reserve it for the topping
7
Add the flour to the saucepan and cook whisking constantly
8
When the flour is golden brown slowly whisk in the milk until smooth
9
Bring to a simmer and cook until thickened
10
Stir in the mustard, fontina, Gruyere, and Cheddar cheeses until just melted
11
Stir into the cooked pasta, coating it completely, and season with salt and pepper, to taste
12
Divide the mixture between the buttered ramekins
13
In a medium bowl combine the panko with the grated Asiago and salt and pepper, to taste
14
Add the reserved melted butter and mix to combine
15
Top each ramekin with the bread crumb mixture
16
Bake in the oven until golden brown on top and the cheese is bubbling, about 15 to 20 minutes
17
Top with fresh chopped parsley before serving