Macaroni and cheese baked to perfection in muffin tins! Great for holidays and lunch boxes – it’s portable and makes for easy serving!
4.9 stars (10 ratings)
Ingredients
2cupselbows pasta
2tablespoonsPanko
2tablespoonsfreshly grated Parmesan
1 ½teaspoonsolive oil
2tablespoonsunsalted butter
3clovesgarlic, minced
2tablespoonsall-purpose flour
1cupmilk
2cupsshredded sharp cheddar cheese
1large egg, beaten
Kosher salt and freshly ground black pepper, to taste
1tablespoonchopped fresh chives
Instructions
Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the topping, combine Panko, Parmesan and olive oil; set aside.
Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat.
Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste.
Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown.
Serve immediately, garnished with chives, if desired.