Muffin Tin Mac & Cheese
Muffins of mac & cheese? Pinch me, please.
Cuisine: American
Recipe type: Appetizer
Ingredients
- kosher salt
- 2 c. uncooked macaroni
- 1 tbsp. butter
- 1 large egg
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. mustard powder
- 1 c. milk
- 3 oz. cream cheese, softened
- 2 c. shredded cheddar, divided
- 2 c. shredded fontina, divided
- ¼ c. panko bread crumbs
- 1 tbsp. extra-virgin olive oil
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 350°. In a large pot of salted boiling water, cook macaroni until just tender, 5 minutes. Drain and transfer to a large bowl.
- To bowl, add butter and egg and stir until butter is melted and egg is thoroughly coating noodles. Add onion, garlic, and mustard powders, then pour in milk and cream cheese and stir until combined. Add 1½ cups each cheddar and fontina and stir until macaroni are completely coated.
- Butter a 12-cup muffin tin and spoon mixture into cups. Top with remaining cheddar and fontina.
- In a small bowl, stir together panko and olive oil and season with salt. Top mac and cheese with panko mixture and season with pepper.
- Bake until the cups feel firm and cheese is golden, 30 minutes. Let cool in muffin tin for 10 minutes, then run a knife along the edge of each to loosen.
- Garnish with parsley and serve.
How To Make Muffin Tin Mac & Cheese
Muffin Tin Mac & Cheese is cripsy in all the right places.Full recipe: http://dlsh.it/NegIJgq
Posted by Delish on Monday, December 26, 2016
