- Yields: 1 dozen
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each mini mac
- 180cal
- 8g fat (5g sat)
- 55mg chol
- 160mg sodium
- 18g carb
- 1g fiber
- 9g protein
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 1 cup shredded Monterey Jack cheese (about 4 ounces)
- 1 cup shredded sharp cheddar cheese (about 4 ounces)
- 2 egg yolks
- 1/2 teaspoon dry mustard
- Salt and pepper, to taste
- 1/4 cup shredded Parmesan cheese
- 1/4 cup fresh breadcrumbs
Directions
Preheat oven to 375° F. Lightly grease a 12-cup muffin tin.
Bring a large saucepan of salted water to a boil. Cook macaroni according to package directions; drain.
Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and bring to a boil. Cook, stirring occasionally, until sauce coats the back of a spoon, 2 to 3 minutes. Remove from heat and stir in Monterey Jack, cheddar, egg yolks, mustard, salt and pepper until smooth; fold in macaroni.
Spoon macaroni into prepared muffin cups. Sprinkle with Parmesan and breadcrumbs.
Bake until golden and bubbly, 20 to 25 minutes. Cool in pan for 5 minutes before serving.
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