Pumpkin Mac & Cheese Cups (Baked in a Muffin Tin)
Creamy pumpkin mac and cheese baked into handheld cups with crispy edges and a silky center. A cozy fall twist on the classic side, ready in 45 minutes.
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Cooking tools:
- Muffin tin
- Grater
- Saucepan
- Pot
- Colander
- Whisk
- Mixing bowl
- Spoon
- Oven
- Stove
- Baking sheet
- Measuring cup
- Refrigerator
- Freezer
- Zip-top bag
Ingredients
- 8 oz (225 g) elbow macaroni
- Salt for boiling water
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups (360 ml) whole milk, warmed
- 1 cup (240 g) canned pumpkin puree
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 6 oz (170 g) sharp cheddar, grated
- 4 oz (115 g) Gruyere, grated
- 1 large egg, beaten
- 1/3 cup panko breadcrumbs
- 1 tablespoon melted butter
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