Muffin Tin Mac & Cheese

By margiekyle

Ingredients

• 2 c. uncooked macaroni
• 1 tbsp. butter
• 1 large egg
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• 1 tbsp. mustard powder
• 1 c. milk
• 3 oz. cream cheese, softened
• 2 c. shredded Cheddar
• 2 c. shredded fontina
• 1/4 c. panko bread crumbs
• 1 tbsp. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• Chopped fresh parsley, for garnish

Details

Adapted from delish.com

Preparation

Step 1

Preheat the oven to 350 degrees F. In a large pot of boiling salted water, cook macaroni until just tender, 5 minutes. Drain and transfer to a large bowl.
To bowl, add butter and egg and stir until butter is melted and egg is thoroughly coating noodles. Add onion, garlic, and mustard powders, then pour in milk and cream cheese and stir until combined. Add 1 1/2 cups each cheddar and fontina and stir until macaroni are completely coated.
Butter a 12-cup muffin tin and spoon mixture into cups. Top with remaining cheddar and fontina.
In a small bowl, stir together panko and olive oil and season with salt. Top mac & cheese with panko and season with pepper.
Bake until the cups feel firm and cheese is golden, 30 minutes. Let cool in muffin tin for 10 minutes, then run a knife along the edge of each to loosen.
Garnish with parsley and serve.