Sprinkles™ Mini Mac & Cheese
Makes twelve muffin-sized portions
1 tbsp olive oil
¼ c panko
2 tbsp grated Parmigiano-Reggiano
½ tsp sweet paprika
¼ tsp kosher salt
2 c uncooked elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 c whole milk
1 tsp kosher salt
3 c grated white cheddar
½ c halved Sprinkles™ tomatoes
½ c frozen peas
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, and raw flour taste is gone (about 5 minutes). Remove from heat and add salt and grated cheese; whisk to melt and combine evenly. Pour cheese sauce over drained pasta. Lastly, add Sprinkles™, 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!