Description
Creamy baked mac and cheese in muffin cups topped with garlicky aioli drizzle. Perfect for entertaining or comfort food snacking.
Ingredients
Scale
MAC & CHEESE CUPS
- 6 ounces of elbow macaroni (or another small noodle, I like to have fun with shapes!)
- 1 tablespoon butter infused olive oil (sub with grass-fed butter)
- 1 tablespoon all-purpose gluten free flour
- 1 cup whole milk
- 1 1/2 cups sharp white cheddar (purchase block and shred fresh)
- 1/4 cup Gruyère or Fontina, shredded
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- olive oil spray or muffin liners
AIOLI DRIZZLE
- 1/4 cup avocado oil mayonnaise
- 1 tablespoon lemon juice
- 1 small garlic clove, grated
- pinch of salt and black pepper
- optional : dash of hot sauce or smoked paprika
Instructions
- Preheat the oven : set to 375°F.
- Cook Pasta : Boil macaroni (or other small pasta) until just al dente. Drain and set aside.
- Make Roux : In a saucepan, add your butter oil (or melt butter). Whisk in flour for 1 – 2 minutes.
- Add Milk : Slowly whisk in milk until smooth. Simmer until slightly thickened.
- Add Cheese : Stir in cheddar, Gruyère, and Dijon until melted and creamy. Season with salt and pepper.
- Assemble Cups : Fold in pasta and portion mixture into prepared muffin tin.
- Bake : Bake for 12 – 15 minutes, or until lightly golden brown on top. Cool for 5 minutes before removing from the muffin tin.
- Aioli Drizzle : Whisk mayo, lemon juice, garlic, and seasonings. Drizzle over each cup before serving.
Notes
- Makes 6 – 10 cups, depending on how you fill the muffin tin.
- Use Gruyère for a nutty depth or Fontina for creaminess.
- Drizzle aioli right before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer / Party Food
- Method: Baking
- Cuisine: American