There’s nothing that says comfort food like Mac and Cheese! I have tried dozens of variations of recipes over the years and there are 2 key parts to success: 1. Making a roux and 2. Using really, really good cheese. Yeah, the orange stuff out of the box is easy, but a few simple steps can take ordinary Mac to Mac Daddy level! These are baked in cupcake or muffin tins and are easy to transport to any tailgating party. You can even make them in large quantities, freeze and reheat before the big game.
Looking for a great beer pairing? Serve Mini Mac & Cheese Cups with a Belgian Blond Ale.
The creamy, full flavor of these Mac & Cheese cups need a beer to compliment it, so try a Belgian blond ale that is dry, fruity and lightly spiced. The smooth malt sweetness extends over the whole palate with a balance of subtle bitterness that lingers and enhances the nutty notes of the Gruyere cheese.
- 1 stick butter
- 3 cups milk
- 1 cup heavy cream
- pinch of kosher salt plus more to taste.
- 1/2 cup flour
- 1 cup gruyere
- 2 cups white cheddar (plus more for sprinkling on top)
- 1 box of macaroni
- Cook macaroni according to package directions to al dente. Make sure to salt your pasta water! Drain and set aside.
- Melt 1 stick of butter in a large saucepan.
- Add 1/2 cup flour and stir until roux thickens.
- Slowly add in milk, cream and salt. Continue stirring until mixture is smooth, about 3-5 minutes on medium heat.
- Add in gruyere and white cheddar and stir until cheese melts.
- Pour in drained macaroni to cheese mixture and coat all the pasta.
- Scoop mac and cheese into greased muffin/cupcake tins.
- Sprinkle extra cheddar on each cup.
- Bake at 375 degrees for 25 minutes until browned on top.