Mac 'N' Cheese Cups | Dairy Farmers of Manitoba | DFM

Name: Mac 'N' Cheese Cups | Dairy Farmers of Manitoba | DFM
Ingredients: 2 Tbsp (30 mL) dry breadcrumbs; 2 1/2 cups (625 mL) elbow macaroni; 3 Tbsp (45 mL) butter; 3 Tbsp (45 mL) all-purpose flour; 1 tsp (5 mL) dry mustard; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) pepper; 1 1/2 cups (375 mL) milk; 2 1/2 cups (625 mL) grated Canadian Aged Cheddar, divided; 1 Tbsp (15 mL) truffle oil (optional)*; For a more sophisticated Macaroni and cheese, try making Truffled Mac ‘N Cheese .; Follow directions up to the option indicator. Remove from heat; stir in truffle oil and 2 cups (500 mL) Cheddar until melted and smooth.; Butter a 9×13-inch (3 L) square baking dish.; Pour combined macaroni and cheese sauce into the prepared baking dish.; Top with bread crumbs and remaining cheese.; Bake as per the directions above.; For another variation, instead of using truffle oil, try using Manitoba’s Bothwell Black Truffle Cheese.; For this version, instead of 2 1/2 cups of Cheddar, use 1 1/2 cups (~0.18 Kg) of shredded Bothwell Black Truffle (divided) and 1 cup of shredded Canadian Cheddar (divided).; Combine shredded Black Truffle and Cheddar cheese.; Reserve ½ cup of blended cheese for garnish.; In a medium saucepan set over medium-high heat, melt butter. Sprinkle with flour, mustard, salt and pepper; cook, whisking, for 1 min.; Gradually whisk in milk. Bring to a boil and reduce heat.; Whisk for 3 to 5 min or until smooth and thickened.; Remove from heat; stir in 2 cups (500 mL) cheese until melted and smooth.; Follow the remaining directions as above.

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| 1. | Preheat oven to 375°F (190°C). Butter a non-stick muffin pan (for bigger appetites, butter only 10 muffin cups); divide breadcrumbs between cups.

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Ingredients

2 Tbsp (30 mL) dry breadcrumbs
2 1/2 cups (625 mL) elbow macaroni
3 Tbsp (45 mL) butter
3 Tbsp (45 mL) all-purpose flour
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 1/2 cups (375 mL) milk
2 1/2 cups (625 mL) grated Canadian Aged Cheddar, divided
1 Tbsp (15 mL) truffle oil (optional)*
For a more sophisticated Macaroni and cheese, try making Truffled Mac ‘N Cheese .
Follow directions up to the option indicator. Remove from heat; stir in truffle oil and 2 cups (500 mL) Cheddar until melted and smooth.
Butter a 9×13-inch (3 L) square baking dish.
Pour combined macaroni and cheese sauce into the prepared baking dish.
Top with bread crumbs and remaining cheese.
Bake as per the directions above.
For another variation, instead of using truffle oil, try using Manitoba’s Bothwell Black Truffle Cheese.
For this version, instead of 2 1/2 cups of Cheddar, use 1 1/2 cups (~0.18 Kg) of shredded Bothwell Black Truffle (divided) and 1 cup of shredded Canadian Cheddar (divided).
Combine shredded Black Truffle and Cheddar cheese.
Reserve ½ cup of blended cheese for garnish.
In a medium saucepan set over medium-high heat, melt butter. Sprinkle with flour, mustard, salt and pepper; cook, whisking, for 1 min.
Gradually whisk in milk. Bring to a boil and reduce heat.
Whisk for 3 to 5 min or until smooth and thickened.
Remove from heat; stir in 2 cups (500 mL) cheese until melted and smooth.
Follow the remaining directions as above.