Mac ‘n’ Cheese Cupcakes
Ingredients:
2 cups elbow macaroni
2 cups shredded, sharp (old) cheddar cheese
1 tablespoon margarine
½ cup milk
1 egg
1 teaspoon Dijon or regular mustard
½ teaspoon salt and pinch of black pepper
Crumb Topping

½ cup bread crumbs

1 tablespoon grated parmesan cheese (optional)

2 tablespoons, melted margarine
Instructions:
1.
Preheat oven to 350 F. Line a 12 cup muffin pan with paper liners.
2. Shred cheese and AND measure 1 and ½ cups out.
3. In a medium bowl WISK the milk with egg, mustard and salt and pepper
4. In a small bowl, STIR the bread crumbs, parmesan cheese, and melted
margarine together.
5. Pour 8 cups water into a large pot. Bring water to a BOIL and add macaroni.
Stir macaroni in pot and cook for 8-10 minutes.
6. Drain water from macaroni with a strainer. Return macaroni to pot.
7. Add 1 ½ cups shredded cheese and 1 tablespoon margarine to cooked
macaroni and stir until the cheese is melted.
8. Pour milk mixture into pot of macaroni and cheese and stir until the noodles
are well covered.
9. Using a muffin scoop, scoop macaroni out of pot and into muffin cups.
10. Sprinkle remaining ½ cup shredded cheese over the 12 cups.
11. Sprinkle bread crumbs topping over the macaroni cups.
12. Place in the oven and Bake for 18-20 minutes.
13. Let rest for 5-10 minutes before eating.