Mac ’n Cheese Muffins

Ingredients

• 2 tbsp (30 mL) dry breadcrumbs
• 2 1/2 cups (625 mL) elbow macaroni
• 3 tbsp (45 mL) butter
• 3 tbsp (45 ) all-purpose flour
• 1 tsp (5 mL) dry mustard
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 1/2 cups (375 mL) Milk
• 2 1/2 cups (625 mL) grated aged Cheddar, divided

Instructions

1. Preheat oven to 375°F (190°C). Butter a non-stick muffin pan (for bigger appetites, butter only 10 muffin cups); divide breadcrumbs between cups. Shake and tilt pan to coat all sides of cups well. Discard any excess.
2. In a large pot of boiling salted water, cook macaroni for about 8 min or until al dente, or according to package directions.
3. Meanwhile, in a medium saucepan set over medium-high heat, melt butter. Sprinkle with flour, mustard, salt and pepper; cook, whisking, for 1 min. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened. Remove from heat; stir in 2 cups (500 mL) Cheddar until melted and smooth.
4. Drain macaroni and return to pot. Pour cheese sauce over pasta; stir until coated.
5. Divide mixture evenly among muffin cups. Sprinkle with remaining cheese. Bake for 20 min or until hot. Let stand for 10 min. Run a small knife around each muffin, then ease out of cup.

Notes