Preheat oven to 400°F (200°C). Grease a 6-cup muffin tin.
Roast Jalapeños: Toss halved and seeded Jalapeños with a drizzle of olive oil and a pinch of salt. Roast for 15-20 minutes, or until slightly softened and blistered. Roughly chop.
Cook Pasta according to package directions. Drain and set aside.
Prepare Cheese Sauce: In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened.
Remove from heat and stir in Cheddar Cheese, Gruyere Cheese, Smoked Paprika, Cayenne Pepper, Salt, and Pepper until cheese is melted and smooth.
Combine cooked Pasta and roasted Jalapeños with Cheese Sauce. Stir well to coat.
Fill each muffin cup with the mac and cheese mixture.
Prepare Topping: In a small bowl, combine Panko Bread Crumbs, Melted Butter, Parmesan Cheese, and Parsley. Sprinkle evenly over the mac and cheese cups.
Bake for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Ingredients
6
8 oz225 gCavatappi Pasta
1/4 cup60 mLButter
1/4 cup30 gAll-Purpose Flour
3 cups720 mLWhole Milk
1 cup115 gSharp Cheddar Cheese-shredded
1 cup115 gGruyere Cheese-shredded
1/2 tsp2.5 mLSmoked Paprika
1/4 tsp1.25 mLCayenne Pepper
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
250 gJalapeños-halved and seeded
1/3 cup40 gPanko Bread Crumbs
2 tbsp30 mLMelted Butter
1/4 cup25 gParmesan Cheese-grated
1 tbsp7.5 mLFresh Parsley-chopped
Equipment
Muffin Tin
Medium Saucepan
Whisk
Baking Sheet
Large Pot
Instructions
Preheat oven to 400°F (200°C). Grease a 6-cup muffin tin.
Roast Jalapeños: Toss halved and seeded Jalapeños with a drizzle of olive oil and a pinch of salt. Roast for 15-20 minutes, or until slightly softened and blistered. Roughly chop.
Cook Pasta according to package directions. Drain and set aside.
Prepare Cheese Sauce: In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened.
Remove from heat and stir in Cheddar Cheese, Gruyere Cheese, Smoked Paprika, Cayenne Pepper, Salt, and Pepper until cheese is melted and smooth.
Combine cooked Pasta and roasted Jalapeños with Cheese Sauce. Stir well to coat.
Fill each muffin cup with the mac and cheese mixture.
Prepare Topping: In a small bowl, combine Panko Bread Crumbs, Melted Butter, Parmesan Cheese, and Parsley. Sprinkle evenly over the mac and cheese cups.
Bake for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.
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