# Components:
→ Pasta
01 - 7 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - ⅓ cup shredded mozzarella cheese
07 - ⅓ cup grated Parmesan cheese
08 - ½ tsp Dijon mustard
09 - ¼ tsp garlic powder
10 - ¼ tsp onion powder
11 - ¼ tsp salt
12 - ⅛ tsp black pepper
→ Topping
13 - ½ cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
15 - 2 tbsp grated Parmesan cheese
16 - 1 tbsp chopped fresh parsley (optional)
# Method:
01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin with butter or nonstick spray.
02 - Boil salted water and cook the elbow macaroni until just al dente, about one minute less than package directions. Drain thoroughly and set aside.
03 - In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook, stirring, for 1 minute to form a roux.
04 - Gradually add 1 cup of whole milk, whisking constantly until smooth. Continue cooking for 3 to 4 minutes until the sauce thickens.
05 - Remove from heat and stir in shredded cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, onion powder, salt, and black pepper until the cheese melts completely.
06 - Add the drained macaroni to the cheese sauce and mix thoroughly to coat all pasta evenly.
07 - Distribute the mac and cheese mixture evenly into the prepared muffin tin, pressing down gently to fill each cup completely.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese.
09 - Sprinkle the breadcrumb mixture evenly over each filled muffin cup. Bake for 15 to 18 minutes until the tops are golden brown and crisp.
10 - Allow to cool for 5 minutes in the tin, then run a knife around the edges to loosen and remove each mini muffin. Garnish with fresh parsley if desired.
