Mac and Cheese Muffins

Ingredients:

Salt and pepper

1 lb dried macaroni

4 Tbs unsalted butter

4 Tbs all purpose flour

2 cups whole milk

1 cup of half and half

2 cups shredded Gruyère cheese

2 cups shredded cheddar cheese

4 Tbs grated Parmesan cheese

4 Tbs panko bread crumbs

Instructions:

Preheat your oven to 425°F and spray 12 standard muffin tin with nonstick cooking spray.

Bring a large pot of salted water to a boil. Add the macaroni and cook for about 2 minutes less than the package instructions, aiming for al dente (tender but firm). Drain and toss into a large bowl.

In the same pot over medium-high heat, melt the butter. Stir in the flour and cook, stirring constantly, for 1 to 3 minutes. Gradually stir in the milk, half-and-half, and a generous pinch of salt. Bring to a boil, then simmer for 4 to 5 minutes, whisking often to avoid lumps. Remove from heat and season with pepper.

Add two-thirds each of the Gruyère and cheddar cheese to the sauce, stirring until smooth. Pour the cheese sauce over the pasta and mix well.

Divide the pasta mixture evenly among the prepared muffin cups. Sprinkle the remaining Gruyère and cheddar on top, followed by all the Parmesan. Finish with a sprinkle of panko.

Bake for until the tops are golden brown and the cheese is bubbly, around 15 minutes. Let cool for 10 minutes before serving so they firm up and pop right out of the muffin tin.

Enjoy! These cheesy mac and cheese muffins are sure to be a crowd-pleaser, perfect for parties, potlucks, or even just a cozy night in.

Notes:

Feel free to adjust the cheese types or add other ingredients like crumbled cooked bacon or chopped ham.

You can use pre-shredded cheese, but freshly grated will have a better flavor and also melt a lot better.

Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.