Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Drain the pasta and set it aside.
- In a medium saucepan over medium heat, melt the unsalted butter until it starts bubbling. Whisk in the flour to create a roux, cooking for about a minute until fragrant. Gradually whisk in the whole milk, stirring constantly until creamy, about 3-4 minutes.
- Stir in the Dijon mustard, garlic powder, onion powder, and pepper. Gradually add the shredded sharp cheddar cheese, stirring until melted and rich.
- Gently fold the cooked macaroni into the cheese sauce, ensuring every piece is well coated.
- Preheat your oven to 350°F (175°C) and grease a standard muffin tin with non-stick spray.
- Fill each muffin cup with the mac and cheese mixture, pressing it down slightly.
- In a small bowl, combine the breadcrumbs with a bit of melted butter and sprinkle over the mac and cheese cups.
- Bake for 15-18 minutes, or until the tops are golden brown.
- Allow to cool for a few minutes before carefully removing them from the tin.
Notes
Perfect individual-sized servings great for gatherings and customizable with your favorite ingredients.
