Featured Festival Recipe: Mac n’ Cheese Cups

• Muffin liners
• Cooking spray
• 2 cups elbow pasta, cooked according to package directions
• 2 Tbsp. Panko breadcrumbs
• 2 Tbsp. grated Parmesan cheese
• 1 ½ tsp. olive oil
• 2 Tbsp. unsalted butter
• 3 cloves garlic, minced
• 2 Tbsp. all-purpose flour
• 1 cup low fat milk
• 2 cups shredded sharp cheddar cheese
• 1 large egg, beaten
• Kosher salt, to taste
• Ground black pepper, to taste
• Chopped fresh chives, for garnish

1. Preheat oven to 425°F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray, set aside.
2. To make the topping, combine Panko, Parmesan and olive oil, set aside.
3. Melt butter in a large saucepan over medium heat. Add garlic and cook, stirring frequently until fragrant, about 1-2 minutes.
4. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil, reduce heat and simmer, whisking constantly until thickened, about 3-5 minutes. Remove from heat.
5. Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine. Season with salt and pepper, to taste.
6. Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown.
7. Serve immediately, garnished with chives, if desired.

Try mixing in extra ingredients, like bacon, jalapenos, broccoli or lobster (if you’re feeling extra fancy).