Mini Macaroni Gratins Recipe

Ingredients:

• 1 cup elbow macaroni
• 1 tbsp butter
• 1 tbsp flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs
• 1 tbsp olive oil

Directions:

1. In a large pot of boiling water, cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine, cooking for 1-2 minutes until the mixture turns a light brown color.
3. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Cook, stirring occasionally, until the mixture thickens and comes to a boil.
4. Remove the pan from the heat and stir in the shredded cheddar cheese until melted and well combined. Add salt and pepper to taste.
5. Preheat the oven to 375°F (190°C).
6. In a small bowl, mix together the breadcrumbs and olive oil until well combined.
7. Spoon the cooked macaroni into a greased muffin tin, filling each cup about 3/4 of the way full. Pour the cheese sauce over the macaroni, filling each cup to the top. Sprinkle the breadcrumb mixture over the top of each cup.
8. Bake for 15-20 minutes, until the gratins are heated through and the breadcrumbs are crispy and golden brown.
9. Remove from the oven and let cool for a few minutes before serving.

Serving Suggestions:

These Mini Macaroni Gratins make a great side dish for any meal. They can also be served as a party appetizer or finger food. If you want to make them fancier, garnish the top with chopped herbs, such as parsley or chives, before serving.

Verdict:

These Mini Macaroni Gratins are creamy, cheesy, and comforting. The crispy breadcrumbs add a nice crunch to the dish. They are easy to make and perfect for serving to a crowd.