Mac ‘n’ cheese cupcakes
Topped with cream cheese and pesto, this recipe gives macaroni and cheese a gourmet makeover!
Ingredients
(Serves 24)
300g dried macaroni
50g unsalted butter, plus 25g melted to grease
4 cloves garlic, crushed
1/4 tsp freshly grated nutmeg
1/4 tsp ground sage
11/2 Tbsp plain flour
1 cup milk
1 cup cream
125g extra tasty cheddar, grated
Sea-salt flakes and freshly ground pepper, to season
1/2 cup multigrain breadcrumbs
150g spreadable cream cheese
2 Tbsp pesto, best quality
1 Tbsp extra virgin olive oil|
Chervil sprigs, to garnish
Method
Preheat oven to 180°C fan-forced (200°C conventional). Cook pasta in salted, rapidly boiling water until al dente. Drain well and cool.
Meanwhile, stir 50g of the butter, garlic, nutmeg and sage in a medium saucepan over medium heat for 3 minutes, until garlic is aromatic. Add flour, mix well, then cook for 1 minute. Add milk and cook, whisking constantly, for 3 minutes, until simmering and thickened. Remove from heat. Fold in cream and cheddar. Transfer to a large bowl with pasta and mix well. Season with salt and pepper.
Grease the inside of a 12-hole, 1/3 cup-capacity muffin tray with melted butter. Scatter with half the breadcrumbs. Spoon in pasta mixture, pressing down firmly with fingertips or a spoon, then top with the rest of the breadcrumbs. Bake for 20-25 minutes, until golden and crisp.
Cool cupcakes in tray for 10 minutes, then transfer to a wire rack. Top with cream cheese, and combined pesto and oil. Garnish with chervil and serve.
Cook’s tip: Serve these cupcakes without the cream cheese and pesto as a snack or lunch treat for the kids.
This is a recipe extract from Better Homes & Gardens Seasonal Kitchen with Fast Ed, published by Are Media Books, and available Australia-wide.
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