Ingredients

The following ingredients have 12 Servings
  • 2 cups (8 ounces) uncooked elbow macaroni
  • 1 Tablespoon unsalted butter (room temperature)
  • 3 ounces cream cheese (room temperature)
  • 1 cup (8 ounces) milk
  • 1 large egg
  • 1 teaspoon dry mustard
  • 2 cups (8 ounces) shredded Cheddar cheese, divided
  • 2 cups (8 ounces) shredded Fontina cheese, divided
  • Salt
  • Freshly ground black pepper
  • 1/4 cup Panko bread crumbs
  • 1 Tablespoon olive oil

Instruction

  • Preheat oven to 350° F. Generously butter cups of muffin pan. Set aside.
  • Cook macaroni in salted boiling water for 7 minutes. Drain in colander. Transfer to large mixing bowl.
  • Add butter and cream cheese to hot macaroni. Stir to melt butter and cream cheese and evenly coat macaroni.
  • Add milk and egg; stir to evenly coat macaroni.
  • Add dry mustard, 1/4 to 1/2 teaspoon of salt, and 1/8 teaspoon freshly ground black pepper; stir to combine.
  • Add 1-1/2 cups cheddar cheese and 1-1/2 cups Fontina cheese; stir to combine.
  • Spoon macaroni mixture into muffin pan. Top with reserved cheddar cheese and Fontina cheese.
  • Mix Panko bread crumbs with 1 tablespoon olive oil. Sprinkle 1 teaspoon of Panko bread crumb mixture on top of macaroni cups.
  • Bake in preheated oven for 30 to 35 minutes, or until tops are golden brown and bubbly, and macaroni is set.
  • Remove from oven; cool 10 minutes before removing from pan to wire rack to continue cooling.
  • May be served hot or cold, refrigerated and reheated, or frozen and reheated.
  • Yield: 12 Make Ahead Muffin Tin Mac & Cheese.