Mini Mac and Cheese
Serving Size / Yield
- 5 Tbsp Unsalted Butter
- ½ cup Bread Crumbs
- 2½ cups 2% Milk
- ¼ cup All-purpose Flour
- 2 tsp Salt
- ⅛ tsp Freshly Ground Black Pepper
- ⅛ tsp Cayenne Pepper, or to taste
- ¼ tsp Garlic Powder
- ⅛ tsp Onion Powder
- 2 cups Grated Sharp Cheddar Cheese
- 1 cups Grated Gruyere Cheese
- 1 cup Grated Mozzarella Cheese
- ½ lb Elbow Macaroni
Preheat the oven to 375 degrees.
Spray a mini muffin tin with cooking spray or use cooking oil.
Heat milk on medium heat in a saucepan.
In a medium skillet, melt butter until it bubbles.
Add in flour and whisk together for about 3 minutes.
Continue whisking and slowly pour in hot milk.
Continue whisking until the mixture bubbles and thickens.
Remove from heat and mix in salt, black pepper, cayenne pepper, garlic powder, onion powder, 1 1/2 cups cheddar cheese, 3/4 cup Gruyere and 3/4 cup Mozzarella.
Blend well and set aside.
Follow the directions on the box to cook macaroni.
Rinse and drain macaroni.
Then transfer to the cheese sauce.
Blend well and pour into the muffin tins.
Sprinkle bread crumbs and extra cheese on top.
Bake for 20-25 minutes.
Cool for 15 minutes.