Ingredients
- Elbow Macaroni: 8 ounces (about 2 cups dry) – The classic pasta shape, its small, curved form is ideal for trapping cheese sauce and fitting perfectly into muffin cups.
- Unsalted Butter: 4 tablespoons – Used to create the roux for the cheese sauce, adding richness and flavour foundation.
- All-Purpose Flour: 1/4 cup – Acts as the thickening agent in the roux, essential for a creamy, stable cheese sauce.
- Whole Milk: 2 cups – Provides the liquid base for the cheese sauce, contributing to its creaminess. Warm it slightly for a smoother sauce.
- Sharp Cheddar Cheese: 8 ounces (about 2 cups shredded) – The star flavour! Sharp cheddar provides that classic, tangy mac and cheese taste. Shredding your own from a block melts better than pre-shredded.
- Gruyère Cheese: 4 ounces (about 1 cup shredded) – Adds a nutty, complex flavour and excellent melting properties, elevating the sauce beyond basic cheddar.
- Salt: 1 teaspoon (or to taste) – Enhances all the flavours, crucial for balancing the richness of the cheese and pasta. Adjust based on cheese saltiness.
- Black Pepper: 1/2 teaspoon (freshly ground preferred) – Adds a subtle warmth and spice note that cuts through the richness.
- Dry Mustard Powder: 1/2 teaspoon – A secret weapon! It doesn’t make the sauce taste mustardy but enhances the cheese flavour significantly.
- Optional Paprika: 1/4 teaspoon – Adds a touch of colour and very mild smoky sweetness. Smoked paprika can also be used for a different profile.
- Optional Breadcrumbs (Panko preferred): 1/4 cup – For topping, adds a delightful crispy texture contrast to the creamy interior. Mix with a little melted butter if desired.
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Thoroughly grease a standard 12-cup muffin tin with butter or non-stick cooking spray. Pay special attention to the corners and edges to prevent sticking. If you’re concerned about sticking, you can use paper or silicone liners, although you might miss out on some of the crispy edges that baking directly in the tin provides. Set the prepared tin aside.
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, but aim for al dente – typically 1-2 minutes less than the suggested time. The pasta should still have a firm bite because it will continue to cook in the oven. Cooking it fully now will result in mushy bites later. Once cooked al dente, drain the pasta immediately using a colander. Do not rinse the pasta; the starch helps the cheese sauce cling better. You can toss it with a tiny drizzle of olive oil (about 1 teaspoon) to prevent sticking while you prepare the sauce, but this is optional.
- Start the Cheese Sauce (Make the Roux): While the pasta is cooking or draining, begin the cheese sauce. In a medium-sized saucepan or pot (large enough to eventually hold the pasta too), melt the butter over medium heat. Once the butter is fully melted and shimmering, whisk in the all-purpose flour. Cook, whisking constantly, for about 1-2 minutes. This step cooks out the raw flour taste and forms a paste called a roux. The roux should be smooth and slightly bubbly, but don’t let it brown significantly for this type of sauce.
- Add the Milk Gradually: Slowly pour the warm milk into the roux, whisking constantly and vigorously to prevent lumps from forming. Start with just a splash of milk and whisk until smooth before adding more. Continue adding the milk gradually, whisking continuously until all the milk is incorporated and the mixture is smooth.
- Thicken the Sauce: Increase the heat slightly to medium-high, bringing the mixture to a gentle simmer while still whisking frequently. Continue to simmer and whisk for about 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon (if you run your finger through the sauce on the spoon, the line should hold). Be careful not to scorch the bottom; adjust the heat as needed.
- Incorporate the Cheeses and Seasonings: Remove the saucepan from the heat. This is important to prevent the cheese sauce from becoming grainy or separating. Begin adding the shredded sharp cheddar and Gruyère cheeses, a handful at a time, stirring continuously until each addition is fully melted and the sauce is smooth before adding the next. Once all the cheese is melted and incorporated, stir in the salt, black pepper, dry mustard powder, and optional paprika. Taste the sauce and adjust seasonings if necessary. Remember that the pasta isn’t heavily seasoned, so the sauce needs to be flavourful.
- Combine Pasta and Sauce: Add the drained, al dente macaroni directly into the saucepan with the cheese sauce. Gently stir everything together until the pasta is evenly and generously coated with the glorious cheese sauce. Ensure every nook and cranny of the pasta is filled. The mixture should be thick and very cheesy.
- Fill the Muffin Cups: Carefully spoon the mac and cheese mixture into the prepared muffin cups. Fill each cup generously, packing it down slightly, almost to the top. Aim for roughly equal amounts in each cup for even baking.
- Optional Topping: If using breadcrumbs for a crispy topping, sprinkle them evenly over the top of the mac and cheese in each muffin cup now. For extra crispiness and flavour, you can toss the Panko breadcrumbs with a tablespoon of melted butter before sprinkling.
- Bake: Place the muffin tin onto a baking sheet (this catches any potential spills and makes handling easier). Transfer to the preheated oven. Bake for 15-20 minutes, or until the tops are bubbly, golden brown, and the edges look slightly crispy. If you added breadcrumbs, they should be nicely toasted.
- Cool Before Serving: This step is crucial! Carefully remove the muffin tin from the oven and let the Mac and Cheese Muffin Bites cool in the tin for at least 10-15 minutes. This allows them to set properly, making them much easier to remove without falling apart. If you try to remove them too soon, they might be too soft and lose their shape.
- Remove and Serve: Once cooled slightly, carefully run a small offset spatula or a thin knife around the edges of each muffin bite to loosen it. Gently lift them out of the tin. Serve warm and enjoy the cheesy goodness!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Sodium: 350mg
- Fat: 12g
- Carbohydrates: 15g
- Protein: 10g