Recipe information
Yield
Makes 24 cupcakes
Ingredients
8 ounces small elbow macaroni
Olive oil
1 1/2 cups whole milk
2 tablespoons cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Salt to taste
2 cups sharp cheddar
Butter
Seasoned bread crumbs
2 tablespoons chives, snipped
Preparation
Step 1
1. Preheat oven to 350°F.
Step 2
2. Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.
Step 3
3. In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.
Step 4
4. Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.
Step 5
5. Stir in the cheddar until it melts, then fold in the macaroni.
Step 6
6. Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)
Step 7
7. Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.
Step 8
8. Bake until golden on top, 15 to 25 minutes.
