- Cooking Time:
- 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.
- 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.
- 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.
NotesThis 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.
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