• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 large egg
  • 1 cup evaporated milk
  • 1 cup cream
  • 1/4 tsp hot red pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tsp pepper
  • 1 tsp cayenne
  • 1 tsp celery salt
  • 1/4 tsp seasoned salt
  • 1/4 tsp ground black pepper
  • 2 tsp dry mustard
  • 1/2 lb elbow macaroni or other small tube shaped pasta
  • 1 stick of butter
  • 2 oz ricotta
  • 3 cups of mixed cheese: cheddar, Monterey jack, other (grated finely)
  • 1/4 cup onion grated
  • 1 cup panko (to coat the muffins and for crispy topping)
  • Parsley (garnish)
  • Fresh Chives (garnish)
  • Bacon (garnish)


  • Milk Sauce:
  • Mix the evaporated milk, pepper sauce, 1/2 stick of butter, Worcestershire, seasoned salt, celery salt, pepper, cayenne, and mustard mixture in a small saucepan on low heat. Remove from heat and set aside.
  • Cheese Mixture:
  • In a food processor, blend egg, ricotta, 2.5 cups of cheese, and onion. (Save 1/2 cup of cheese for topping).
  • Place in bowl and set aside.
  • Pasta:
  • Bring 2 quarts water to a boil in large saucepan. Add pasta and cook until tender but not mushy. Drain and return to saucepan over low heat.
  • Add rest of the butter but save about 1 or 2 tbsp for buttering the muffin tin.
  • Combining all three elements:
  • Pour milk sauce over buttered pasta.
  • Add 2 cups of the processed cheese mixture; stir until thoroughly combined and the cheese starts to melt.
  • Gradually add cream and remaining cheese mixture, stirring constantly, until mixture is creamy.
  • Baking:
  • Coat the muffin tin slots in butter and then spread the panko over the butter.
  • Spoon in the mixture, top each muffin with remaining cheese, and dust it with panko.
  • Bake at 350 for 10 minutes and then broil until top is bubbly and brown.
  • Garnish with parsley, fresh chives, and bacon bits for more flavor.
  • Let cool and then remove with rubber spatula.
  • NOTE: You can replace the cheese with gruyere, smoked gouda, Irish cheddar, horseradish cheddar, Swiss or parmesan for more flavor but kids seem to like the basic recipe best.


This is a great recipe to make macaroni and cheese as an appetizer in individual muffins without frying anything. For this recipe, you will need a non-stick muffin tin.

Categories: Appetizer  Misc. Bread 
© 2006-2015 BakeSpace, Inc. All Rights Reserved