The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week celebrity chef Ellie Krieger is sharing her recipe for Mac & Cheese Cups from her new cookbook, You Have It Made. Baking macaroni and cheese in a muffin tin makes it easy for everyone to grab his or her own individualized cups of this comfort food staple while enjoying the game. Stirring in puréed butternut squash for extra creaminess and color. Freeze the leftovers and easily reheat them whenever you want.
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- 8 Ounces whole-grain elbow macaroni
- 2/3 Cups cold one percent milk
- 1 Tablespoon all-purpose flour
- 1 1/2 Cup shredded sharp Cheddar cheese, divided
- 2 Tablespoons neufchâtel cheese (reduced-fat cream cheese)
- 1 Cup butternut or winter squash puree
- 1 1/2 Teaspoon Dijon mustard
- 1/2 Teaspoon paprika
- 1/2 Teaspoon salt
- 1 large egg yolk
Preheat the oven to 400 degrees F.
Place paper muffin cups in the wells of a 12-cup muffin tin.
Cook the macaroni in a large pot of boiling water for 2 minutes fewer than suggested on the package directions; drain.
In a large saucepan, whisk together the milk and flour until the flour is dissolved.
Whisking constantly, bring the mixture to a gentle boil over medium heat. Lower the heat to medium-low and simmer until the mixture is slightly thickened, 1 to 2 minutes. Add 1 ¼ cups of the Cheddar cheese and the neufchâtel and whisk until melted. Add the squash purée, mustard, paprika, and salt and whisk to incorporate.
Remove from the heat and then whisk in the egg yolk. Add in the macaroni and stir until evenly coated.
Spoon the mixture into the muffin tin. Sprinkle with the remaining Cheddar and then bake until bubbling and the tops are slightly browned, 18 to 20 minutes. Remove from the oven and allow to cool and set for 10 minutes before serving.