These mouthwatering, portion controlled nuggets of mac n cheese are my go-to potluck dish. Now that we’re in peak potluck season, I thought I’d share my recipe with you. Plenty of recipes exist for mac ‘n’ cheese baked in muffin tins, but this one’s different: you’d never know it, but they include a secret ingredient that lends a beautifully soft and creamy texture, and makes it healthier!
• 1.5 cups dry macaroni
• 1Tablespoon butter
• 3 cups shredded cheese (I use combo of cheddar and parmesan, but you could also include mozzarella for texture or small amounts of other cheeses for flavour), 2/3 c of cheddar reserved.
• 3/4 cup shredded cauliflower (you could easily increase this amount without it being detected)
• ¾ cup milk
• 1 egg, beaten
• 1/3 cup breadcrumbs (plus some salt if your breadcrumbs are unseasoned)
• scant 2 teaspoons olive oil
1. Preheat the oven to 350 degrees, shred cheeses and cauliflower, and mix breadcrumbs with olive oil. Trust me, do this before you start cooking the pasta. You’ll also need to oil a cupcake tin.
2. Boil macaroni until just underdone, about a minute from al dente. Drain and return to pot.
3. Add butter and cheese except for reserved cheddar, mix until melted.
4. Add cauliflower, milk, and egg, and mix until well coated.
5. Spoon into oiled muffin tins, distributing liquid from the bottom of the pot if left over.
6. Top with reserved cheddar, then breadcrumb mixture. Making sure to cover the top of each with cheddar will significantly improve the texture.
7. Bake for 25 min.
8. Allow to cool at least 15 minutes before removing from the pan, to allow the cheese to set.
Fills 12 regular muffin tins.