adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Muffin pan mac ‘n’ cheese cups recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Whip up these cheesy mac 'n' cheese cups with the kids for easy lunch options - freeze for up to 3 months.
Ingredients:
  • 230g (2 1/2 cups) dried casarecce pasta
  • 50g butter
  • 40.00 ml plain flour
  • 375ml (1 1/2 cups) reduced-fat milk
  • 70g (2/3 cup) reduced-fat pre-grated pizza cheese
  • 100g shaved reduced-fat ham, chopped
  • 2 green shallots, chopped, plus extra, chopped, to serve
Instructions:
  • Boil the pasta in a generous amount of salted water according to the package instructions until just tender. Drain thoroughly and place in a spacious bowl.
  • In a frying pan over medium-high heat, melt the butter until foamy. Stir in the flour and cook for 1-2 minutes until bubbling. Remove from heat and gradually whisk in the milk until smooth. Return to heat, stirring until it boils. Boil for 1 minute to thicken, then add 40g (1/2 cup) cheese and stir until smooth.
  • Pour the sauce over the pasta in a large bowl. Preheat the oven to 200C/180C fan forced. Prepare twelve 80ml (1/3 cup) muffin pans by lining them with paper cases.
  • Combine the ham and shallot with the pasta mixture, season to taste, and thoroughly stir until evenly mixed. Press the mixture into the prepared muffin pans firmly, and then top with the remaining cheese.
  • Bake until golden and gently firm to the touch, about 15-20 minutes. Let it cool for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or cold, topped with extra shallot.

Similar Recipes