Four-Cheese Mac and Cheese Muffins | Easy Home Meals

Ingredients

• Kosher salt to taste
• 1 pound elbow macaroni
• 6 tablespoons unsalted Land O’Lakes butter
• 2 tablespoons all-purpose flour
• 1 (12-ounce) can evaporated milk
• 2 ½ cups Organic Valley whole milk
• 1 tablespoon Dijon mustard
• 1 cup shredded Jack blend
• 1 cup shredded sharp cheddar
• 1 cup shredded mozzarella
• 3 slices provolone, torn into pieces
• Large pinch cayenne pepper
• You could use a mixed blend of cheese, such as Italian Blend of Mexican Blend, instead of combining your own cheese, which is a great shortcut.
• If you want the muffin cups to have the tops a bit more browned, run them under the broiler for 1 or 2 minutes at the end of the cooking time.