TRUFFLE MAC CHEESE “CUPCAKES”

TRUFFLE MAC ‘N’ CHEESE “CUPCAKES”

We know there are some seemingly healthy packaged mac ’n’ cheese options at the grocery store, but they seem like fuel rather than food because they come together so fast. Which is the point. But with ever-so-slightly more effort, you can fill your kitchen with the unmistakable fragrance of burbling macaroni and cheese, an aroma that will draw your grown children back home long after they’ve built lives of their own. These make wonderful, filling snacks, lunches, light dinners, or hors d’oeuvres.

5 tablespoons unsalted butter

½ cup grated Parmesan cheese

1 pound elbow macaroni

1 tablespoon truffle oil (optional)

1½ teaspoons black pepper

1 teaspoon kosher salt

1 teaspoon Dijon mustard

½ teaspoon garlic powder

½ teaspoon paprika

2 tablespoons all-purpose flour

2 cups milk

1 cup half-and-half

1½ cups shredded sharp white cheddar cheese

1 cup shredded mild cheddar cheese

¾ cup shredded Fontina cheese

½ cup shredded Gruyère cheese

Preheat the oven to 375°F. Melt 1 tablespoon of the butter and use it to coat two 12-cup muffin tins. Dust the wells with the Parmesan, shaking out any excess.

Bring a large pot of water to a boil. Add the macaroni and cook according to the package instructions. Drain and transfer to a large bowl. Add the truffle oil (if using) and toss to coat. Set aside.

In a large saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the pepper, salt, mustard, garlic powder, and paprika and whisk until combined. Gradually add the flour, whisking continuously to prevent clumping. Cook until the mixture begins to bubble. While whisking, slowly pour in the milk and half-and-half. Return the mixture to a boil and remove from the heat. Add the cheeses and whisk vigorously until all the cheese has melted and the sauce is smooth.

Pour the cheese sauce over the macaroni and stir until thoroughly 

coated. Divide the mac ’n’ cheese evenly among the prepared muffin cups and bake for 15 to 20 minutes, or until the tops of the cupcakes are browned and bubbling. Let the cupcakes set for 10 minutes before removing them from the tins. Serve warm.