Four-Cheese Mac and Cheese Muffins
If you have a house full of macaroni and cheese lovers (especially kiddos), Katie Workman's fabulous mac & cheese recipe in these ridiculously
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.easyhomemeals.com.
Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Pot
- Saucepan
- Whisk
- Colander
- Mixing bowl
- Measuring cup
- Wooden spoon
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
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