INGREDIENTS:
2 cups small elbow macaroni or shells
2 1/2 cups (10 ounces) shredded Cheddar Cheese, divided
2 tablespoons bread crumbs
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups Promised Land Dairy Whole Milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 drops hot pepper sauce (optional)
Directions:
- Preheat oven to 375° F. Paper line 12 muffin cups.
- Prepare pasta according to package directions; drain and set aside.
- Combine 2 tablespoons cheese and bread crumbs in small bowl; set aside.
- Heat butter in medium saucepan over medium heat. Add flour and cook for one minute stirring constantly. Gradually add milk, stirring constantly, until mixture begins to thicken. Add pasta, remaining cheese, salt, garlic powder and hot pepper sauce (optional). Stir until cheese is melted and pasta is evenly coated. Remove from heat; cool for 15 minutes.
- Evenly divide pasta mixture into prepared muffin cups. Gently press down on mixture to compact. Sprinkle evenly with cheese and bread crumbs.
- Bake for 20 to 25 minutes until tops are golden brown. Cool for 10 minutes.
Tips:
- Three Cheese Mac and Cheese: Use 2 1/2 cups of three of your favorite cheeses such as Colby Jack, Pepper Jack and Sharp Cheddar
- Bacon Mac and Cheese: Add one cup crispy bacon pieces to the pasta mixture before baking
- Green Chile Mac and Cheese: Add 1/4 cup roasted green chilies to the pasta mixture before baking
- Blue Cheese Mac and Cheese: Substitute 1/2 cup Blue Cheese for 1/2 cup of the cheese used in the recipe
