Ingredients
- Cooking spray for greasing
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons panko breadcrumbs
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 cup whole milk
- 4 ounces freshly grated medium cheddar cheese
- 4 ounces freshly grated sharp white cheddar cheese
- 1 large egg
- Freshly chopped green onions for garnish
Instructions
- Preheat oven to 400°F. Generously grease a mini muffin pan with cooking spray.
- Mix Parmesan cheese and breadcrumbs together; set aside.
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour, black pepper, salt, garlic powder, onion powder, and smoked paprika, cook for 2 minutes. Gradually add milk, stirring until thickened.
- Remove from heat, add grated cheddar and white cheddar cheese, stir until melted. Adjust seasonings as needed.
- Beat the egg and mix into the sauce. Combine cooked macaroni with cheese sauce, mix well.
- Spoon into prepared muffin pan, gently pressing the mac and cheese so it is compact. Top with breadcrumb mixture.
- Bake for 15-20 minutes until golden and set. Allow to rest for 10 minutes. Sprinkle with chopped green onions when serving.
