1 lb. small elbow pasta
6 oz. butter, divided
4 oz. flour
4 cups whole milk
1 lb. cheddar cheese, grated 3 eggs, whisked
¾ cup bread crumbs
1 teaspoon of cayenne pepper
salt to taste
24 count mini muffin tin
Bring salted water to a rolling boil and cook pasta according to package directions. Cook until soft.
(Tip: Don’t stop at al dente, the pasta will not continue to cook through when molded into muffin form.)
Make Mornay sauce by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add sauce to the cooked pasta Then add 1/2 cup of bread crumbs and eggs. Stir the mixture.
Melt the remaining 3 oz. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.
Liberally grease mini muffin tins.
Spoon the mac n’ cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch.
Cool for about 15 minutes before removing them. If you have trouble removing them cool for a bit longer.
These muffins are totally awesome!!! Totally!! Great for school lunches,also:)))