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.
YUM YUM!
2018-01-01 10.48.46

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