Prep time: about 15 minutes
Cook time: about 15 minutes
Serves: 16 servings
1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups low-fat milk
1 2/3 cup grated cheese, like cheddar
Salt and freshly ground black pepper to taste
Stir the macaroni into the sauce, place cupcake liners in the muffin tins, and sprinkle cheese over cakes before baking.
1. Bring a large pot of lightly salted water to boil over high heat. Add the macaroni, stir, and let cook about 8 minutes, or until just tender. Drain and set aside.
2. Meanwhile, melt the butter in a medium saucepan over moderately low heat. Add the flour and cook about 2 minutes, stirring occasionally. Slowly add the milk, whisking to create a smooth sauce. Reduce heat to low and let mixture simmer until slightly thickened, about 7 minutes. Slowly sprinkle in 1 1/3 cup of the cheese; stir until melted and sauce is thick. Season with salt and pepper.
3. Add the macaroni to the cheese sauce and stir well to coat noodles thoroughly. Line muffin tin(s) with 16 large aluminum cupcake liners. Divide the macaroni and cheese evenly among the liners. (The recipe can be made several hours ahead of time up to this point. Cover and refrigerate until ready to bake.)
4. Preheat oven to 350 degrees. Sprinkle the remaining 1/3 cup cheese over the “cupcakes” and bake for about 15 minutes, or until the cheese is bubbling and the macaroni and cheese is hot. If you like, place under the broiler for 1 minute to give the macaroni a golden crust.
per serving (1 cake): 176 calories, 7 g protein, 6 g fat (3.3 g saturated), 24 g carbohydrate, 0 g fiber, 90 mg sodium, 17 mg cholesterol, 1.2 mg iron, 116 mg calcium.