We had a neighborhood party this past weekend. Parties are always a little difficult for the kids as far as food goes. There’s always lots of sweet treats and that’s pretty much all the kids want to eat. I made this dish so the kids would have something substantial to eat before they started in on all the cookies and chocolates. The kids weren’t the only ones who eat these though. These appealed to the adults as well.
Mac & Cheese Cups
(adapted from Cooking With My Kid)
- 3/4 lb elbow macaroni
- 3 Tbsp butter
- 3 Tbsp flour
- 1 Tbsp olive oil
- 3 cups milk
- 1 large egg
- 8 oz shredded cheese (I used a 4-cheese blend.)
- salt & fresh pepper
Preheat oven to 350. Boil pasta in water with olive oil to al dente (about 6 or 7 mins) and drain. Meanwhile, melt butter in a medium pot and whisk in the flour. The flour sizzles when you add it so make sure to whisk it into the flour very soon after adding. Begin to stir in the milk and let it simmer for 10 mins. Crack an egg in a separate dish. Temper the egg by taking a spoonful of milk mixture out of the pot, adding it to the egg and whisking. Do this a few more times until you’ve brought the egg to the same temperature as the milk. Then pour the egg (which now has 3 or 4 spoonfuls of milk in it) into the milk mixture. Stir in 3/4 of the cheese and remove from heat. Season with salt and pepper.
Mix the macaroni in with the cheese. If you have silicon muffin pans those will work better than a metal pan. Grease the pans well with butter or line with paper liners. Fill the muffin pans with a heaping tablespoon of the macaroni & cheese. Sprinkle with reserved cheese. Bake for 15 to 20 minutes and then let it rest before serving. Makes 24 cups.