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Categories:
breadcrumbs Parmesan olive oil garlic elbow macaroni butter all-purpose milk Worcestershire sauce salt Gruyere cheese Cheddar goat cheese nonstick cooking spray
Viewed: 25 - Published at: 8 years agoIngredients
- 1 1/2 cups panko breadcrumbs
- 1/4 cup plus 1 tablespoon shredded Parmesan
- 1/4 cup olive oil
- 1 1/2 teaspoons minced garlic
- 1 pound small elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 2/3 cups milk
- 1 1/2 tablespoons Worcestershire sauce
- Salt
- 4 cups packed shredded Gruyere cheese
- 1 cup shredded Cheddar
- 1 cup crumbled goat cheese
- Nonstick cooking spray, for spraying muffin pans
Method
- Special equipment: two 24-cup mini-muffin pans
- Preheat the oven to 400 degrees F.
- For the panko mix: Mix the panko, Parmesan, olive oil and garlic together and set aside.
- For the mac and cheese: Cook the macaroni according to the package directions.
- Drain and set aside.
- In the meantime, melt the butter in a heavy-bottomed medium saucepan over medium heat.
- Whisk in the flour and cook for 1 minute.
- Add the milk and whisk constantly until the mixture thickens.
- Reduce the heat to low and add the Worcestershire and salt to taste.
- Slowly fold in the Gruyere, Cheddar and goat cheese and heat through until all the cheese is melted, about 10 minutes.
- Fold the cooked macaroni into the cheese mixture.
- Spray mini-muffin pans with nonstick cooking spray and dust with the panko mix.
- Put the muffin pans in the oven and bake until the panko is golden brown, about 2 minutes.
- Remove the pans and lower the temperature to 350 degrees F. Carefully fill the cups the rest of the way with the mac and cheese, packing tightly.
- Bake until golden brown, about 10 minutes.
- Sprinkle the tops with the panko mix and continue baking until the tops are golden brown, about 5 minutes more.
- Let the muffins cool before removing them from the pan.
- Repeat with the remaining macaroni and cheese and panko mixture.
