Ingredients

The following ingredients have 12 Servings
  • 2 cups dry elbow noodles (whole wheat or regular)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk (whole or 2% )
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 2 cups sharp cheddar cheese (shredded)
  • 1 egg (beaten)
  • 1/2 cup pumpkin puree (optional)
  • 1/2 cup cheddar cheese (shredded)
  • 1/2 cup panko bread crumbs
  • 1 tablespoon melted butter

Instruction

  • Preheat oven to 375 degrees. Grease a 12-cup muffin tin pan or line with silicone muffin liners.
  • Bring a large pot of water to a rapid boil and salt heavily. Cook the elbow noodles according to package directions and then drain well. Place the cooked pasta into a large mixing bowl.
  • Return the empty pot to the stove and melt the butter over medium heat. Whisk in the flour to form a roux and allow to cook for 1 minute. Slowly whisk in the milk. Bring to a boil and then reduce the heat to medium-low and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat, and stir in the nutmeg, salt, garlic powder, and shredded cheese. Stir until the cheese has melted.
  • Pour the cheese sauce over the cooked noodles and stir until well incorporated. Add in the whisked egg and pumpkin puree and stir to combine.
  • Scoop into prepared muffin tin by 1/4 cup measurements.
  • To prepare the topping, mix together the cheese, breadcrumbs, and butter until just combined. Sprinkle evenly over the top of each muffin.
  • Bake for 10-12 minutes or until muffins set.
  • Cool for 15 minutes and then remove the muffins from the muffin tin.