- 12 silicone cups ( for cupcakes)
- 1 1/4 cup(s) dry elbow macaroni
- 2 1/4 cup(s) grated sharp cheddar cheese
- 1 cup(s) milk
- 1 tbsp(s) butter
- 1 tbsp(s) all-purpose flour
- 1 large egg
- 1/8 tsp(s) dry mustard
- 1/8 tsp(s) cayenne pepper
- 3/4 cup(s) bread crumbs (panko is fine)
- 1 tbsp(s) olive oil
- 1 tbsp(s) (or so) finely-grated Parmesan cheese
1. Bring about 2 quarts of salted water to a boil. Add your elbow noodles and cook al dente--about 7 minutes.
2. Meanwhile, add your butter to a small pot over medium heat and once melted, add flour and whisk until combined to create your roux.
3. Whisk in your milk, mustard and cayenne pepper and bring to a boil. Turn the heat down to simmer and continue to whisk for another minute. Your sauce will look slightly thickened.
4. Remove pot from heat and add your cheese. Stir until all the cheese is melted. Add any salt and pepper you would like now to your taste. Allow to cool a couple of minutes.
5. Rinse and drain your cooked noodles.
6. Go back to your sauce pan, take your one egg and beat it in a dish. While whisking continuously, pour your egg a small amount at a time into your sauce until all the egg has been mixed in. This is called "tempering." If you pour the egg all at once into the hot cheese sauce, you will end up with a cooked egg in your sauce, and that is no good.
7. Add your noodles to the cheese sauce; gently stir together and set aside.
8. To make your bread crumb mixture, combine bread crumbs, oil and Parmesan cheese in a bowl using your fingers.
9. Press about a tsp. of bread crumb mixture into each of the silicone cups and fill with the mac and cheese.
10. Take remainder of bread crumb mixture and sprinkle over top of each cupcake. Bake at 400 degrees for approx 20 min--until bread crumbs are slightly browned. Allow to cool for 10 min. before serving.