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Makes:
18 muffinsFreezes:
excellentPreparation Time:
25 minutesBaking Time:
30 minutes
Ingredients :
Cheese Sauce
3 tbsp45 mLbutter
3 tbsp45 mLRobin Hood® Original All Purpose Flour
2 cansCarnation® Regular, 2% or Fat Free Evaporated Milk
1 ½ tsp7 mLsalt
3 cups750 mLgrated old cheddar cheese (approx. 1 lb/454 g)
1 lb454 gmacaroni, cooked as per package directions (6 cups/1.2 L cooked)
Topping
1 cup250 mLbreadcrumbs
½ cup125 mLgrated parmesan cheese
3 tbsp45 mLolive oil
1 cup250 mLgrated old cheese
Directions :
1 : Cheese Sauce: Melt butter in medium saucepan, add flour and cook over low heat stirring for 1 minute. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened. Add cheese, stirring until melted.
2 : Stir mixture into cooked pasta.
3 : Preheat oven to 375°F (190°C). Line 18 muffin cups with paper liners.
4 : Divide pasta mixture in prepared muffin cups. Combine breadcrumbs, parmesan cheese and olive oil in medium bowl. Sprinkle pasta mixture with grated cheddar cheese and then with breadcrumb topping.
5 : Bake in preheated oven 25 to 30 minutes or until tops are golden brown. Let muffins sit in pans for 10 minutes before removing from pans.
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