Name: Mac n' Cheese Cups
Yield: 12 servings
Ingredients: Muffin liners; Cooking spray; 2 cups elbow pasta, cooked according to package directions; 2 Tbsp Panko breadcrumbs; 2 Tbsp grated Parmesan cheese; 1 ½ tsp. olive oil; 2 Tbsp unsalted butter; 3 cloves garlic, minced; 2 Tbsp all-purpose flour; 2 cups shredded sharp cheddar cheese; 1 large egg, beaten; Kosher salt, to taste; Ground black pepper, to taste; Chopped fresh chives, for garnish; 1 cup low fat milk

Preheat oven to 425°F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray, set aside.

To make the topping, combine Panko, Parmesan and olive oil, set aside.

Melt butter in a large saucepan over medium heat. Add garlic and cook, stirring frequently until fragrant, about 1-2 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil, reduce heat and simmer, whisking constantly until thickened, about 3-5 minutes. Remove from heat.

Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine. Season with salt and pepper, to taste.

Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown.

Serve immediately, garnished with chives, if desired.

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Mac n' Cheese Cups

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