makes
25
prep
10 minutes
cook
45 minutes
difficulty
Mid
makes
25
serves
preparation
10
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 4 tbsp unsalted butter
- ½ cup grated Parmesan cheese
- 450 g (1Lb) elbow macaroni
- 1 tbsp truffle oil (optional)
- 1½ tsp black pepper
- 1 tsp koshere salt
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp paprika
- 1½ tbsp plain (all-purpose) flour
- 2 cups milk
- 1 cup half–and-half (substitute with a mixture of mix and cream)
- 1½ cups shredded sharp cheddar cheese
- ¾ cup shredded Fontina cheese
- ½ cup shredded Gruyere cheese
Instructions
Preheat the oven to 180°C (375°F). Melt one tablespoon of the butter and use it to coat two 12-cup muffin tins. Dust the wells with the Parmesan, shaking out the excess.
Bring a large pot of water to the boil. Add the macaroni and cook according to the package instructions. Drain and transfer to a large bowl. Add the truffle oil (if using) and toss to coat. Set aside.
In a large saucepan, melt the remaining butter over medium heat. Add the pepper, salt, mustard, garlic powder and paprika and whisk until combined. Gradually add the flour, whisking continuously to prevent clumping. Cook until the mixture begins to bubble. While whisking, slowly pour in the milk and half-and-half. Return the mixture to a boil and remove from the heat. Add the cheese and whisk vigorously until all the cheese has melted and the sauce is smooth.
Pour the cheese sauce over the macaroni and stir until thoroughly coated. Divide evenly among the prepared muffin cups and bake for 15 to 20 minutes, or until the tops of the cupcakes are browned and bubbling. Let the cupcakes set for 10 minutes before removing them from the tins. Serve warm.
Recipe from Stirring Up Fun with Food by Sarah Michelle Gellar and Gia Russo, (Hachette Australia, hb, $39.99).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
