Mac and Cheese Muffins

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