Cook along Mac’n Cheese Muffins

Mac’n Cheese Muffins

Delight the kids in your family with these individual Mac ‘n Cheese Muffins – perfect for a weeknight meal or a child’s birthday party.

Ingredients

• 2 Tbsp dry breadcrumbs
• 2 1/2 cups elbow macaroni
• 3 Tbsp butter
• 3 Tbsp all-purpose flour
• 1 tsp dry mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups milk
• 2 1/2 cups grated Canadian Aged Cheddar divided

Directions

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

• The dry breadcrumbs help prevent the muffins from sticking to the pan.
• No mustard powder? Try 1 tsp (5 mL) Dijon mustard instead.

Nutritional Analysis

Serving Size: 1 muffin
Servings: 12 muffins
Calories: 252
Total Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 29 mg
Sodium: 292 mg
Carbohydrates: 28 g
Fibre: 1 g
Protein: 11 g