Grace Potter's Macaroni and Cabot Cheddar Cupcakes
- Yield: 18 Cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 232
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 32
- Sodium
- 209
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
Nonstick cooking spray
1 (14-ounce) box multigrain elbow macaroni
1 tablespoon olive oil
3 cloves garlic, minced
1 small Spanish onion, diced
2 cups whole milk, divided
1/2 cup King Arthur Unbleached All-Purpose Flour
6 ounces Cabot® Seriously Sharp Cheddar, grated (about 1½ cups)
4 ounces Gruyere cheese, grated (about 1 cup)
2 ounces Cabot® Hot Habanero Cheddar (about 1/2 cup)
1 large egg
1/2 cup half-and-half
2 ounces Parmigiano Reggiano, finely grated, divided
1 tablespoon truffle oil, or to taste
2 teaspoons coarse kosher salt, or to taste
2/3 cups fine dry cornbread stuffing mix or coarse dry bread crumbs*
* Grace likes the hearty texture of Pepperidge Farm Corn Bread Stuffing because it gives the cupcakes extra crunch!
http://www.pepperidgefarm.com/ProductDetail.aspx?catID=770&prdID=120630
Directions
- 1.Preheat oven to 400°F. Coat eighteen cups of two 12-cup muffin tins with cooking spray.
- 2.In large pot of boiling salted water, cook elbows according to package directions until al dente. Drain, rinse and return to pot.
- 3.Meanwhile heat oil in large skillet, preferable cast iron, over medium heat. Add garlic and onion and cook, stirring often, until softened and just starting to brown, 2 to 4 minutes.
- 4.Stir in 1 cup of milk and heat until milk is just starting to steam but is not bubbling. Remove from heat and sprinkle flour over milk; stir until smooth. Gradually whisk in remaining 1 cup milk; continue whisking, scraping along edges of skillet, until smooth, 1 to 2 minutes.
- 5.Return skillet to low heat and cook, stirring often, until mixture bubbles and thickens, 2 to 3 minutes. Stir in both cheddars and gruyere cheese.
- 6.Pour cheese sauce over macaroni, stirring to coat. Stir in half of Parmesan, truffle oil and salt. Allow mixture to cool for 5 minutes.
- 7.In small bowl, beat egg and half-and-half; stir into macaroni mixture.
- 8.Divide mixture among eighteen prepared muffin tins. Top each "cupcake" with stuffing or breadcrumbs and remaining Parmesan.
- 9.Bake for 18 to 20 minutes or until golden brown on top and heated through. Let cool for about 15 minutes before serving.