Mac ‘N’ Cheese

2018-01-01 10.49.31

Mac ‘n’ Cheese Muffins

Gourmet Mac ‘N’ Cheese

…cooked in muffin pans,

To make the Mac’n’Cheese:

  • Cook – just to al dente – about 8 ounces of your favorite smallish pasta. I use fusillata.

While it’s cooking:

  • Grate 3 ounces Gruyere and 3 ounces Emmenthal and set aside.
  • Trim and discard the outer rind of a small (about 8 ounces) round of Brie, and cut the cheese into cubes.
  • Melt about a tablespoon of butter in a saucepan over medium heat, and
    stir in about a tablespoon of flour to make a roux.
  • Blend in about 1/2 cup of half ‘n’ half cream.
  • Add the Brie cut into cubes.
  • Reduce to medium-low heat and stir until all the cheese is melted.
  • Remove from heat
  • Beat in one egg.
  • Add cheese mixture to al dente pasta, and pour into buttered, paper-lined muffin tins. Yes, butter the paper cups first or your mac’n’cheese muffins will have paper stuck to them!
  • sprinkle on top of muffins.
  • Bake at 375F about 30 minutes or until browned. Let cool before serving.

Great for freezing!

They heat-up quickly (from frozen) in covered dish in hot oven. Then they get nice, crispy edges.
2018-01-01 10.48.46

Life is an amazing journey.

Posted in Alison Boston

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • Vegetarian Tourtiere
      Vegetarian Tourtiere What!? There’s no such thing! You can’t have tourtiere without minced meat. YES YOU CAN! I made it purely by accident, as with most amazing things, and it stands up to taste-testing by meat-eaters. Thing is, not…Read more ›
  • Turnip Pie the Spanish-Way (not)
    I was invited to a multi-national potluck supper, and was brain dead with what to make.  When that happens, I usually fall back on Spanish Tortilla de Patates, but I had yellow turnips in my fridge – not potatoes.  I’ve…Read more ›
  • Leeks ‘N’ Lentils
      Oh Yeah! The simplicity of this dish allows the flavours of the leeks and shiitake mushrooms to blend beautifully. It needs nothing more than salt and freshly ground pepper.  I thought about adding tumeric or fresh herbs, but loved…Read more ›
%d bloggers like this: