Ingredients

The following ingredients have 24 Servings
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk (warmed slightly)
  • 2 cups shredded sharp cheddar cheese
  • ½ cup shredded Swiss Cheese
  • 4 ounces cream cheese (at room temperature)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • pinch freshly grated nutmeg (or to taste)
  • ½ teaspoon dry mustard
  • 1 box ditallini pasta (cooked according to package directions, and drained)
  • 1 tablespoon olive oil
  • 2 cups finely chopped ham (optional)
  • cooking spray
  • mini muffin cups or regular size muffin cups

Instruction

  • Preheat oven to 350 degrees.
  • Cook the pasta according to package directions and drain. Stir in the olive oil. Keep warm and set aside.
  • In a saucepan over medium heat, melt the butter. Whisk in the flour and cook approximately 1-2 minutes.
  • Whisk in the warm milk and cook, stirring occasionally. The sauce will start to thicken as it heats.
  • Stir in the salt, pepper, nutmeg and dry mustard.
  • Switch to a wooden spoon and stir in the shredded cheeses and the cream cheese. Stir until smooth.
  • Add the cooked and drained pasta to the cheese sauce and stir until well combined.
  • Spray the inside of the muffin cups lightly with cooking spray.
  • Fill the muffin tins with the ham and macaroni and cheese mixture.
  • Bake in a preheated oven for 20 minutes.
  • Serve warm.