Mac ‘N’ Cheese

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!