Mac and Cheese Muffins
Mac and Cheese Muffins
Get this quick and easy macaroni recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 25 minutes
  • Cooking Time 20 minutes
  • Yield 12 servings
  • ½ teaspoon Kosher Salt, plus 2 tablespoons for pasta water
  • 454 grams Pasta Shells
  • 2 cups Whole Milk
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour
  • ½ cup canned Butternut Squash
  • ½ teaspoon Garlic powder
  • 1 Egg yolk, lightly beaten
  • ¼ teaspoon freshly ground White Pepper
  • 2½ cups shredded Sharp Cheddar
  1. Preheat the oven to 400 degrees F. Fill a muffin tin with liners
  2. Bring a large pot of water with 2 tablespoons salt to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 5 minutes. Drain well and set aside
  3. In a small saucepan over low heat, heat the milk
  4. In a large saucepan over low heat, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the warm milk (the mixture should start to thicken a bit) and cook for another minute. Add the butternut squash, garlic powder, egg yolk, 1/2 teaspoon salt and the pepper, and mix well. Remove from the heat, add 2 1/4 cups of the cheese and stir until the cheese has melted. Stir in the cooked pasta and toss to coat
  5. Fill each muffin cup with 1/3 cup of the pasta mixture. Sprinkle each with 1 teaspoon cheese. Bake until the sauce bubbles slightly and the tops begin to brown, 7 to 10 minutes. Let sit 5 minutes before serving

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