Contributing Writer: Heather Kinnaird at the French Press
With the school year under way, we are busy.
Really busy.
Work, kids, homework, sports…
The week is a blur.
My goal lately has been to find a meal that will also make a great lunch for the kids.
These mac and cheese muffins are easy to make, delicious, and are perfectly pack-able for school.
For the muffins -
- 1 lb of elbow pasta (cook according to the package)
- 2 cups of milk
- 2 cups of shredded sharp cheddar
- 2 tbsp of butter
- 2 tbsp of flour
while the pasta is cooking begin the sauce
melt the butter
stir in the flour
gradually whisk in the milk
bring to a gentle boil and continue whisking until the sauce is thick
turn off the heat and stir in the cheese
drain the pasta and add to the cheese sauce
thoroughly combine
butter a 12 cup muffin pan
place a rounded scoop of pasta in each cup (this will use the entire pound of pasta)
add in veggies if you wish – we added a few cherry tomatoes
bake @400 for about 15 minutes
allow to cool slightly before serving
if too hot the muffins will not hold their shape – but are still delicious.
once cold you will have the perfect mac and cheese muffin for lunch!
Enjoy
