Mac & Cheese "Muffins"

Ingredients:
1# elbow macaroni, cooked al dente
3 cups basic white sauce ~ thick
1 teaspoon yellow mustard
1 teaspoon garlic pepper
1/2 teaspoon Red Hot Sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon minced garlic
a pinch of tumeric
2 cups cheddar, cubed*
1/4 cup hot pepper cheese. cubed*
1/4 cup Parmesan cheese, shaved*
4 Swiss cheese slices*
8 Velveeta singles*
1/2 cup seasoned bread crumbs


Directions:
Preheat oven to 350.
Spray muffin cups with cooking spray.
Drain macaroni well and put back into pot.
Make a thick white sauce and add in all of the rest of the ingredients.
Turn heat to low, stirring occasionally until all cheeses have melted.
Put a generous scoop into each muffin well ( between 1/3 -1/2 cup) ~ it will make 24 muffins... being careful not to fill too full or the sauce will bubble over and make a huge mess ~ trust me on this one, LOL.
Sprinkle the bread crumbs evenly over muffins.
Bake at 350 for 20 minutes.
Remove from oven and let rest in pans for 10 minutes before removing muffins.


This is basically the recipe I used this afternoon to make use of the dribs & drabs of cheese sitting in my cheese drawer, I also tossed in some pecorino romano ~ *use whatever cheeses you have on hand & like to make yours.
They reheat really well and make a great side for a packed lunch as long as it is refrigerated.


Source(s): Deborah Holton Harvey