Mac & Three Cheese Muffins

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Ingredients
- 8 oz elbow macaroni
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 2/3 cup low-fat (1%) milk
- 1 package (8 oz) Andrew & Everett Mild Cheddar Shredded Cheese
- 1 package (8 oz) Andrew & Everett Shredded Sharp Cheddar Cheese
- 1/4 tsp dijon mustard (optional)
- 2 tbsp Andrew & Everett Grated Parmesan (topping)
Instructions
- Preheat the oven to 375°F.
- Cook macaroni according to package directions until just tender. Drain very well.
- Melt butter in medium saucepan over medium heat.
- Stir in flour; cook, stirring constantly, for 1 minute. Slowly stir in milk. Bring to a simmer and cook, stirring constantly, until mixture thickens.
- Add ½ of shredded cheese into saucepan and lower heat to medium-low and stir until cheese is melted. Then add mustard (optional) and remaining Shredded cheese and stir until fully melted.
- Remove from heat.
- Pour cheese mixture over macaroni and stir until coated.
- Place paper liners into 12-cup muffin pan and spoon macaroni mixture into liners.
- Sprinkle tops with Grated Parmesan and bake until lightly browned and crispy on top, about 25 minutes.
- “Cool on rack and serve.”
Tip
- Refrigerate for up to 3 days.
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