Name: Muffin Tin Mac & Cheese
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -; 1/4 c. panko bread crumbs -; 1 tbsp. extra-virgin olive oil -; Freshly ground black pepper -; Chopped fresh parsley, for garnish -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Muffin Tin Mac & Cheese

1. Kosher salt -

2. 2 c. uncooked macaroni -

3. 1 tbsp. butter -

4. 1 large egg -

5. 1 tbsp. onion powder -

6. 1 tbsp. garlic powder -

7. 1 tbsp. mustard powder -

8. 1 c. milk -

9. 3 oz. cream cheese, softened -

10. 2 c. shredded cheddar, divided -

11. 2 c. shredded fontina, divided -

12. 1/4 c. panko bread crumbs -

13. 1 tbsp. extra-virgin olive oil -

14. Freshly ground black pepper -

15. Chopped fresh parsley, for garnish -

How to cook deliciously - Muffin Tin Mac & Cheese

1. Stage

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.

2. Stage

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 1 1/2 cups each cheddar and fontina and stir until macaroni are completely coated.

3. Stage

Butter a 12-cup muffin tin and spoon mixture into cups. Top with remaining cheddar and fontina.

4. Stage

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.

5. Stage

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.

6. Stage

Garnish with parsley and serve.