MAC AND CHEESE CUPS

Mac and Cheese Cups image

Yield makes 12 cups

Number Of Ingredients 9

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8 ounces elbow macaroni
Kosher salt and freshly ground black pepper
3 tablespoons butter, plus more for greasing
1 small shallot, finely chopped
2 tablespoons all-purpose flour
2 cups whole milk, warm
1 teaspoon Dijon mustard
2 cups shredded cheddar cheese
1/2 cup panko bread crumbs

Steps:

Preheat the oven to 350 degrees F. Butter a twelve-cup muffin tin.
Cook the pasta in a large pot of boiling salted water until al dente, then drain in a colander.
Melt the butter in a large saucepan. Add the shallot, and sauté until tender, about 3 minutes. Add the flour, and stir until it thickens and reaches a golden-blond color, about 2 minutes. Slowly whisk in the warm milk, bringing up to a simmer, and stir until it thickens. Stir in mustard, and season with salt and pepper. Let the sauce simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon. Stir in the cheese a handful at a time, then stir in the cooked macaroni.
Divide the macaroni among the cups in the muffin tin, and sprinkle with bread crumbs. Bake for 15 minutes, or until they're nicely golden brown on top. Let them rest for 5 minutes, then slide a knife around the edges to remove from the muffin tin, and serve.