Mac & Three Cheese Muffins
Andrew & Everett Unsalted Butter
cup low-fat (1%)
package (12 oz)
Andrew & Everett Melting Cheese
cup (4 oz)
Andrew & Everett Shredded Sharp Cheddar Cheese
Andrew & Everett Grated Parmesan
Preheat the oven to 375°F.
Cook macaroni according to package directions until just tender. Drain very well.
Meanwhile, cut melting cheese into ½ inch cubes.
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 melting cheese cubes and lower heat to medium-low and stir until cheese is melted. Then add mustard (optional) and Shredded Sharp Cheddar 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.”
Refrigerate for up to 3 days.