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View Full Version : 'Tis the Season: Mini Mac and Cheese Muffins



Shadow
11-20-2011, 07:13 PM
Another link to a bunch of interesting recipes I ran across. This one you don't see everyday...wonder if it's good.

Mini Mac n' Cheese Muffins </SPAN>
These bite-sized treats are perfect for a holiday party whether you're a guest or the host.

Yields: 48 mini muffins </SPAN>

Ingredients:</SPAN>

1 lb. small elbow pasta
6 oz. butter, divided
4 oz. flour
4 cups whole milk
1 lb. cheddar cheese, grated </SPAN>3 eggs, whisked
cup bread crumbs
1 teaspoon of cayenne pepper
salt to taste

Special equipment:
24 count mini muffin tin </SPAN>

Method:</SPAN>

Bring salted water to a rolling boil and cook pasta according to package directions. Cook until soft.
(Tip: Don't stop at al dente, the pasta will not continue to cook through when molded into muffin form.) </SPAN>

Make Mornay sauce by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add sauce to the cooked pasta Then add 1/2 cup of bread crumbs and eggs. Stir the mixture. </SPAN>

Melt the remaining 3 oz. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside. </SPAN>

Liberally grease mini muffin tins.

Spoon the mac n' cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch. </SPAN>

Cool for about 15 minutes before removing them. If you have trouble removing them cool for a bit longer.


Other recipes at link



</SPAN>http://shine.yahoo.com/tistheseason/tis-season-mini-mac-n-cheese-muffins-004800028.html

Abbey
11-20-2011, 08:52 PM
That does look interesting. Someone should make it and report back.:cool:

Shadow
11-20-2011, 09:46 PM
I'll take that as a hint LOL. What the heck...I have 4 days off for the next two weekends in a row... I'll give it a shot :thumb:

Abbey
11-20-2011, 10:52 PM
I'll take that as a hint LOL. What the heck...I have 4 days off for the next two weekends in a row... I'll give it a shot :thumb:

:thumb: :salute: :beer:

Shadow
11-21-2011, 11:26 AM
Another unusual muffin recipe...so might as well stick it in this thread.


No bird? Make Stuffin' Muffins!

INGREDIENTS (http://www.debatepolicy.com/#)

1 PACKAGE SAUSAGE...- I USED SPICY HOT - COOKED AND CRUMBLED - BY BOB EVANS BUT USE WHATEVER YOU LIKE
10 SAVED UP ENDS FROM LOAVES OF BREAD - I KEEP A BAG IN THE FREEZER TO SAVE UP THE ENDS OTHERWISE THEY GO IN THE TRASH - BREAK INTO SMALL BITE SIZE PIECES
1 CUP CELERY, SLICED
1 1/2 PRE JULIENNE CUT CARROTS
1 ONION, CHOPPED INTO SMALL PIECES
MUSHROOMS -SLICED AND BROWNED
2 CLOVES GARLIC MINCED
OLIVE OIL
1/4 CUP PARSLEY
2 TBS ITALIAN SEASONING
1 CUP CHICKEN BROTH
Preparation

The winner of the First Annual TODAY Stuffing Cook-off, Ann Laye, used to make stuffing in a normal pan or stuff in the bird. Problem was, no one ate it. But when she realized everyone likes the crispy top part of the stuffing best, she started making it in muffin (http://www.debatepolicy.com/#) tins.


Break bread into bite-sized pieces and put in large bowl.
Cook (http://www.debatepolicy.com/#) sausage and break into small crumb-like pieces. Add to bread mixture.
Cook mushrooms in a few tablespoons of olive oil. (Tip: Don't crowd the shrooms or they won't brown). Add to bread mix.
Saute celery, carrots in oil olive until just done. Add to bread mix.
Add garlic, parsley, Italian seasoning to liking.
Beat eggs with 1 cup of chicken broth. Sprinkle on brad mixture, tossing as you go until moist enough to hold shape. Toss. thoroughly.
Take handfuls and make medium-sized balls. Squees to secure shape. Place in muffin tin.
Bake for 30 minutes, or until its as brown and crispy as you like!


A couple other stuffing recipes also at link
http://today.msnbc.msn.com/id/45366684/ns/today-food/