Mac and cheese muffins

by Barry Lewis


250g dried macaroni, cooked
handful breadcrumbs
45g butter
3 tbsp plain flour
1 heaped tsp mustard powder
1 heaped tsp paprika
pinch of salt & pepper
380ml milk
250g grated cheddar cheese
cooked bacon pieces and torn mozzarella optional
chopped parsley to garnish

Mac and cheese muffins recipe! How to make macaroni and cheese muffins with a delicious crunchy top and optional bacon mozzarella finish – yum! A delicious snack if you are vegetarian or fancy taking it a step further with the bacon on top, you will love this!

First up if you have not already cook your paste until just softened then drain and leave to one side.
Meanwhile in a saucepan melt the butter and add in the flour stirring until it starts to thicken, season with salt, pepper, mustard powder and paprika, and stir just until it all comes together. Slowly add the milk into the pan in batches stirring as you go until all the milk is used up and you have a creamy sauce, now add in the cheese and stir through until melted.

Pour the sauce onto the cooked macaroni and stir through gently with a spatula to coat. Spoon the mixture evenly into cupcake cases. Top with breadcrumbs and bake for 20 mins or until lightly charred on top temp of oven is Gas 4 (or equivalent see conversion charts). Optionally cook up some bacon chunks whilst they bake. When they are done remove from the oven and allow to stand for ten minutes to help them cool slightly and firm up to hold their shape.

If you are using the bacon bake them for 15 minutes and top with torn mozzarella and bacon bits then bake for 5 minutes to melt the cheese on top – so good! Finish with a sprinkle of chopped parsley!