Monday, November 4, 2013
Mac and Cheese Cups
This recipe is from the book Bread & Wine. I've posted the recipe as it is in the book, but here are the few changes that I made;
-used whole wheat pasta
-after trying to melt the cheese, whisking till smooth and failing with a gloppy mess, I just tossed the melted butter and shredded cheese with the pasta and this worked well, and even skipped a whole step
-I made mini macs for appetizers as the book directs, but I also made some in muffin tins as a side dish for dinner... those I baked at 350 for 25 minutes
Everyone really liked these. Most mac and cheese recipes that I've followed over the years call for ground mustard in them, which is a nice touch. But, I will never do that again. The dijon in this recipe added a new depth and complexity to mac and cheese that I will incorporate into every future mac and cheese I make.