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Mac and Cheese Cups

Course: Pasta, Side Dish
Keyword: mac and cheese
Servings: 0
Author: Family Circle Magazine

Ingredients

  • 1 16 ounce package elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1 teaspoon Dijon mustard
  • 2 teaspoons onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch nutmeg
  • Pinch cayenne
  • 1/4 lb. sliced American cheese
  • 1 8 ounce bag shredded cheddar cheese
  • 1 egg lightly beaten

Instructions

  • Heat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add macaroni and cook 8 minutes or as per package directions. Drain and return to pot.
  • Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook 1 minute. Whisk in milk in a thin stream. Whisk in mustard, onion powder, salt, pepper, nutmeg and cayenne. Bring to a simmer; cook 3 minutes, whisking occasionally.
  • Remove from heat and whisk in American cheese and 1 cup of the cheddar cheese. Whisk a little of the cheese sauce into the egg to temper. Whisk egg mixture back into cheese sauce.
  • Stir sauce into macaroni. Coat indents of 16 standard muffin cups with nonstick cooking spray. Divide macaroni among prepared cups. Top each with 1 tbsp of the remaining cheddar cheese. Bake at 375 degrees for 18 minutes until lightly browned. Cool slightly before running a thin spatula around edge and spooning out of pans.

Notes

Recipe By: Family Circle Magazine
Serving Size: 16