Mac & Three Cheese Muffins


Course      Breakfast/Brunch, Lunch/Snack, Dinner/Entree
Servings   12
  • Preheat the oven to 375°F.
  • Cook macaroni according to package directions until just tender. Drain very well.
  • Meanwhile, cut melting cheese into ½ inch cubes.
  • Melt butter in medium saucepan over medium heat.
  • Stir in flour; cook, stirring constantly, for 1 minute. Slowly stir in milk. Bring to a simmer and cook, stirring constantly, until mixture thickens.
  • Add melting cheese cubes and lower heat to medium-low and stir until cheese is melted. Then add mustard (optional) and Shredded Sharp Cheddar cheese and stir until fully melted.
  • Remove from heat.
  • Pour cheese mixture over macaroni and stir until coated.
  • Place paper liners into 12-cup muffin pan and spoon macaroni mixture into liners.
  • Sprinkle tops with Grated Parmesan and bake until lightly browned and crispy on top, about 25 minutes.
  • “Cool on rack and serve.”
Refrigerate for up to 3 days.
Courtesy ofAndrew & Everett Premium Natural Cheese
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