Ingredients with Measurements:
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup panko breadcrumbs
Special Equipment Needed:
- Muffin tin
- Cooking spray
Step-by-Step Instructions:
1. Preheat the oven to 375°F. Grease a muffin tin with cooking spray.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking constantly until the mixture is smooth and thickened.
5. Add the cheddar cheese, Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the mixture is smooth.
6. Remove the saucepan from the heat and stir in the beaten eggs.
7. Add the cooked macaroni to the cheese mixture and stir until well combined.
8. Spoon the mac and cheese mixture into the muffin tin, filling each cup about 2/3 full.
9. Sprinkle the panko breadcrumbs over the top of each cup.
10. Bake for 20-25 minutes, or until the tops are golden brown and the mac and cheese cups are set.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
375°F
Serving size:
Makes 12 mac and cheese cups
Nutritional information:
Calories: 193
Fat: 9g
Saturated Fat: 5g
Cholesterol: 60mg
Sodium: 354mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other small pasta shape.
- Cheddar cheese can be substituted with any other type of cheese.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon, ham, or sausage to the mac and cheese mixture before spooning it into the muffin tin.
- Top each mac and cheese cup with a small spoonful of salsa or diced tomatoes before baking.
- Add a pinch of cayenne pepper or chili powder to the cheese mixture for a spicy kick.
Tips and Tricks:
- Be sure to grease the muffin tin well with cooking spray to prevent the mac and cheese cups from sticking.
- Use a cookie scoop or spoon to evenly distribute the mac and cheese mixture into the muffin cups.
- Let the mac and cheese cups cool for a few minutes before removing them from the muffin tin to prevent them from falling apart.
Storage Instructions:
Store leftover mac and cheese cups in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat mac and cheese cups in the microwave or oven until heated through.
Presentation Ideas:
Serve mac and cheese cups on a platter with a sprinkle of chopped parsley or green onions for a pop of color.
Garnishes:
Garnish each mac and cheese cup with a small dollop of sour cream or a sprinkle of chopped bacon.
Pairings:
Serve mac and cheese cups with a side salad or roasted vegetables for a balanced meal.
Suggested Side Dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting Advice:
- If the mac and cheese cups are sticking to the muffin tin, run a knife around the edges to loosen them before removing them from the tin.
- If the mac and cheese cups are too dry, add a splash of milk to the cheese mixture before spooning it into the muffin tin.
Food Safety Advice:
- Be sure to cook the macaroni until al dente to prevent the mac and cheese cups from being too mushy.
- Store leftover mac and cheese cups in the refrigerator and discard any that have been left at room temperature for more than 2 hours.
Food History:
Mac and cheese is a classic American comfort food that has been enjoyed for generations. It originated in the United States in the late 18th century and has since become a staple in households across the country.
Flavor Profiles:
Creamy, cheesy, and comforting.
Serving Suggestions:
Serve mac and cheese cups as a main dish or as a party appetizer.
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Taste: Creamy, Cheesy, Savory, Comforting