Mac 'N' Cheese Cups | Dairy Farmers of Manitoba

Prep Time

10 min.

Cook Time

30 min.

Serving Size

12-14 servings

These pre-portioned cups are the perfect meal for kids, lunches, or on the go!

1.	Preheat oven to 375°F (190°C). Butter a non-stick muffin pan (for bigger appetites, butter only 10 muffin cups); divide breadcrumbs between cups. Shake and tilt the pan to coat all sides of the cups well. Discard any excess.
2.	In a large pot of boiling salted water, cook macaroni for about 8 min or until al dente, or according to package directions.
3.	Meanwhile, in a medium saucepan set over medium-high heat, melt butter. Sprinkle with flour, mustard, salt and pepper; cook, whisking, for 1 min. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened. Remove from heat; stir in 2 cups (500 mL) of Cheddar cheese until melted and smooth. (Option)*
4.	Drain macaroni and return to pot. Pour cheese sauce over pasta; stir until coated.
5.	Divide the mixture evenly among muffin cups. Sprinkle with the remaining cheese. Bake for 20 min or until hot. let stand for 10 min. Run a small knife around each muffin, then ease it out of the cup.

Recipe adapted from Dairy Farmers of Canada, dairygoodness.ca

Truffled Mac ‘N Cheese Variation:

For a more sophisticated Macaroni and cheese, try making Truffled Mac ‘N Cheese.
Follow directions up to the option indicator. Remove from heat; stir in truffle oil and 2 cups (500 mL) Cheddar until melted and smooth.
Butter a 9×13-inch (3 L) square baking dish.
Pour combined macaroni and cheese sauce into the prepared baking dish.
Top with bread crumbs and remaining cheese.
Bake as per the directions above.

For another variation, instead of using truffle oil, try using Manitoba’s Bothwell Black Truffle Cheese.
For this version, instead of 2 1/2 cups of Cheddar, use 1 1/2 cups (~0.18 Kg) of shredded Bothwell Black Truffle (divided) and 1 cup of shredded Canadian Cheddar (divided).
Combine shredded Black Truffle and Cheddar cheese.
Reserve ½ cup of blended cheese for garnish.
In a medium saucepan set over medium-high heat, melt butter. Sprinkle with flour, mustard, salt and pepper; cook, whisking, for 1 min.
Gradually whisk in milk. Bring to a boil and reduce heat.
Whisk for 3 to 5 min or until smooth and thickened.
Remove from heat; stir in 2 cups (500 mL) cheese until melted and smooth.
Follow the remaining directions as above.