Mac 'N' Cheese Cups | Dairy Farmers of Manitoba

Mac ‘N’ Cheese Cups

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!

Ingredients

  • 2 Tbsp (30 mL) dry breadcrumbs
  • 2 1/2 cups (625 mL) elbow macaroni
  • 3 Tbsp (45 mL) butter
  • 3 Tbsp (45 mL) all-purpose flour
  • 1 tsp (5 mL) dry mustard
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 1/2 cups (375 mL) milk
  • 2 1/2 cups (625 mL) grated Canadian Aged Cheddar, divided
  • 1 Tbsp (15 mL) truffle oil (optional)*

Directions

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

Tips

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.