Grace Potters Macaroni And Cabot Cheddar Cupcakes Recipes
GRACE POTTER'S MACARONI AND CABOT CHEDDAR CUPCAKES
Steps:
- 1.Preheat oven to 400°F. Coat eighteen cups of two 12-cup muffin tins with cooking spray.
- 2.In large pot of boiling salted water, cook elbows according to package directions until al dente. Drain, rinse and return to pot.
- 3.Meanwhile heat oil in large skillet, preferable cast iron, over medium heat. Add garlic and onion and cook, stirring often, until softened and just starting to brown, 2 to 4 minutes.
- 4.Stir in 1 cup of milk and heat until milk is just starting to steam but is not bubbling. Remove from heat and sprinkle flour over milk; stir until smooth. Gradually whisk in remaining 1 cup milk; continue whisking, scraping along edges of skillet, until smooth, 1 to 2 minutes.
- 5.Return skillet to low heat and cook, stirring often, until mixture bubbles and thickens, 2 to 3 minutes. Stir in both cheddars and gruyere cheese.
- 6.Pour cheese sauce over macaroni, stirring to coat. Stir in half of Parmesan, truffle oil and salt. Allow mixture to cool for 5 minutes.
- 7.In small bowl, beat egg and half-and-half; stir into macaroni mixture.
- 8.Divide mixture among eighteen prepared muffin tins. Top each "cupcake" with stuffing or breadcrumbs and remaining Parmesan.
- 9.Bake for 18 to 20 minutes or until golden brown on top and heated through. Let cool for about 15 minutes before serving.
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