Ingredients

The following ingredients have 4 Servings
  • 8 ounces pasta (* shells, elbows, or gemelli)
  • 3 tablespoons butter
  • 2 cloves garlic (* minced)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese
  • 1/4 cup breadcrumbs

Instruction

  • Butter all 12 cups of a standard size muffin tin and set aside. Place a pot of salted water over high heat on the stovetop to boil and preheat your oven to 350°F.
  • Cook the pasta, according to the package directions, or until al dente.
  • While the pasta is cooking, melt 3 tablespoons of butter in a saucepan over medium heat. Add the garlic and cook for 1 minute.
  • Whisk in the salt, pepper, and flour until the flour is smooth. 
  • Slowly whisk in the milk and heat until just boiling, then remove from the heat and stir in the cheddar cheese.
  • Once the pasta is done cooking, drain well, and gently stir into the cheese sauce.
  • Divide the pasta among the 12 muffin cups.
  • Top evenly with the breadcrumbs.
  • Bake for 30-35 minutes, or until the tops are just starting to brown. 
  • Let cool completely before removing from the pan. You may need to loosen the cups with a butter knife before gently removing them from the pan.