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Sprinkles® Mini Mac & Cheese

Serves

12

Prep Mins

10

Cooking Mins

35

SprinklesMiniMac&Cheese_001
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Ingredients

  • 1 Tbsp olive oil
  • ¼ cup panko
  • 2 Tbsp grated Parmigiano-Reggiano
  • ½ tsp sweet paprika
  • ¼ tsp kosher salt
  • 2 cups uncooked elbow macaroni
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp kosher salt
  • 3 cups grated white cheddar
  • ½ cup Sprinkles® tomatoes, halved
  • ½ cup frozen peas

Directions

  • Preheat oven to 400°F.
  • In a small bowl, combine olive oil, panko, parmesan, paprika and salt. Set aside.
  • Cook macaroni to al dente in a large pot, according to package instructions. Drain noodles and return drained pasta to large cooking pot.
  • Meanwhile, make cheese sauce: in a medium pot over medium-high heat, melt butter, then add flour and cook for a minute or two while whisking. Very gradually, while still whisking (to prevent lumps), pour in milk and bring to a low simmer while stirring. Cook until mixture has thickened slightly, approximately 5 minutes. Remove from heat and add salt and grated cheese. Whisk to melt and combine evenly. Pour cheese sauce over drained pasta. Add tomatoes peas, and diced peppers. Gently stir.
  • Evenly divide macaroni and cheese mixture into lightly greased regular muffin tins (opt to use silicone liners for easy removal)—you will have enough for 12 “muffins” plus a few extra spoonfuls to snack on. Place filled muffin tins onto a tray to catch any drips and save yourself from a smoky oven. Evenly sprinkle prepared panko topping over macaroni. Bake for 20 minutes, until mixture is bubbly and topping is golden.
  • Remove from oven and let cool completely before removing from tin. Congrats, you snuck several servings of vegetables into this classic kid favorite!

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