Muffin Pan Mac ‘N’ Cheese Cups

12
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"From our weekday Newspaper The West Australian."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (226.1 g)
  • Calories 235.4
  • Total Fat - 9.7 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 29.3 mg
  • Sodium - 317.1 mg
  • Total Carbohydrate - 28.4 g
  • Dietary Fiber - 4.8 g
  • Sugars - 7.7 g
  • Protein - 10.8 g
  • Calcium - 212.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 63.3 mg
  • Thiamin - 0.2 mg

Step 1

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. and then drain well then transfer to a large bowl.

Step 2

Meanwhile, melt the butter in a frying pan over medium-high heat until foamy and add the flour and cook, stirring, for 1-2 minutes or until bubbling and then remove from heat and gradually stir in the milk until smooth and then return to the heat and cook, stirring, until mixture comes to the boil and boil for 1 minute or until mixture thickens and then add 40 grams (1/2 cup) cheese and stir until smooth.

Step 3

Transfer the sauce to the bowl with the pasta and preheat oven to 200C/180C fan forced.

Step 4

Line twelve 80 ml (1/3 cup) muffin pans with paper cases.

Step 5

Add the ham and shallot to the pasta mixture and season and stir until well combined and then divide mixture among prepared muffin pans, pressing down well and sprinkle with the remaining cheese.

Step 6

Bake for 15-20 minutes or until golden and just firm to the touch and then set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely and serve warm or cold, sprinkled with extra shallot.

Tips & Variations


No special items needed.

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