Mini Mac N' Cheese Muffins

Now that Halloween is over, the holiday season is rearing its festive head! Preparation for the holidays is now in full force, which of course begs for this year’s “it” cocktail- party food that will be making an appearance at all the holiday events you host this season. This week I had a fabulous shoot with Yahoo!, where we shot two episodes for a web series called “Tis the Season”-- all about gearing up for the holidays in style.

Such a fun day on set at the loft!


(Photo Credit Carla Choy)

The only thing better than the amazing kitchen props from the 50‘s and the “Mad Men” style wardrobe were the “Mini Mac and Cheese Muffins”. I created these Mini Mac Muffins when I catered a birthday party for Celebrity Designer, Erinn V and she requested to have Mac n' Cheese as finger foods! Some thought it could not be done, but the idea of having Mac N' Cheese in bite-size form was just too good to pass up. We'll be catering for the launch of the Erinn V Maison store this Thursday! Stay tuned for more details about what we'll be cooking up for them.

We've come a long way since the birth of our Mac N' Cheese Comfort Food Masterpiece... but I can't seem to shake them off my mind! They are the quintessential balance of the comfort food of the holidays, individually portioned bites that are perfect for any soiree, and small enough that you can enjoy one (...or maybe even two) of these sinfully creamy and delicious muffins without the guilt that normally accompanies eating Mac and Cheese. Trust me- it’s almost impossible to not close your eyes and let out a big “MMMMM” while eating these babies.


(Photo Credit Carla Choy)

Mini Mac N’ Cheese Muffins

yields: 48 mini muffins

Ingredients:

1 lb. small elbow pasta (found at Smart and Final)
6 oz. butter, divided
4 oz. flour
4 cups whole milk
1 lb. cheddar cheese, grated
3 eggs, whisked
3/4 cup bread crumbs
1 teaspoon of cayenne pepper

Method:

Bring salted water to a rolling boil and cook pasta according to package directions. Do not cook al dente, cook until soft. The pasta will not continue to cook through when molded into muffin form.

Preheat oven to 350 degrees.

Make a roux by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add pasta to sauce and add 1/2 cup of bread crumbs and eggs.

Melt the remaining 3 oz. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.

Liberally grease mini muffin tins and spoon the mac n’ cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch.

Cool for about 15 minutes before removing them. If you have trouble removing them cook for a bit longer.


(Photo Credit Carla Choy)

Simply delicious!