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Mac and cheese cups

Macaroni Cheese Cups

These mac and cheese cups are individual portions of macaroni cheese that are baked in a muffin tin. They are cheesy and delicious with a crispy topping.
Prep Time15 minutes
Cook Time34 minutes
Total Time49 minutes
Servings: 12 servings
Calories: 153kcal

Ingredients

  • 200g macaroni pasta dried weight
  • 1 spring onion finely chopped
  • 40g butter
  • 390ml whole milk
  • 4 tbsp cornflour (cornstarch)
  • 80g mature cheddar cheese
  • ½ teaspoon salt optional
  • ½ teaspoon black pepper
  • 1 teaspoon paprika

Topping

  • 40g mature cheddar cheese
  • 10g panko breadcrumbs
  • 1 spring onion chopped for garnish
  • 4 teaspoon chives chopped for garnish

Instructions

  • Preheat the oven to gas mark 6/400oF/200oC/180oC fan then line a 12-count muffin tin with cupcake cases. Place a large pot of boiling on a high heat and bring to a boil. Add the pasta and cook for the lowest time on the packaging then strain, rinse with cold water and set aside.
  • In a saucepan, melt the butter on a medium heat then add the spring onion and cook for 2 minutes. In a jug, mix the milk with the cornflour until the cornflour dissolves then pour into the saucepan with the melted butter. Cook while stirring until the sauce thickens. Once the sauce has become thicker, add the cheese and mix until the cheese melts then mix in the salt, black pepper and paprika.
  • Combine the sauce and pasta together and mix well. Spoon the mixture evenly between the 12 cupcake cases then sprinkle on the cheese followed by the breadcrumbs. Bake in the oven for 25 minutes until golden brown.