Posted by: marthabernie | March 30, 2015


What I like about these mac and cheese cupcakes is that the servings are small. You can have the decadent flavor of mac and cheese without eating a whole lot of it! The beer adds a really tangy flavor!


4 tablespoons butter
3/4 cup panko bread crumbs
8 oz uncooked elbow macaroni
1/4 cup flour
3/4 cup milk
3/4 cup lager beer
1 cup shredded American cheese (4 oz)
2-1/2 cups shredded extra-sharp Cheddar cheese (10 oz)
1 teaspoon salt
1/4 teaspoon ground black pepper

Heat oven to 375 degrees F. Place foil baking cups in each of 18 regular size muffin cups. In small bowl, microwave 1 tablespoon butter until melted. Stir in bread crumbs and set aside. Cook and drain macaroni as directed on package.

Melt 3 tablespoons butter in 4 quart saucepan over low heat. Stir in flour, cook one minute, stirring with whisk. Continue to stir and add milk and beer. Cook and stir one to 2 minutes or until thickened and smooth. Remove from heat and stir in cheeses, salt and pepper. Add cooked macaroni and stir well. Spoon about 1/4 cup macaroni into each cup. Top with scant 1 tablespoon bread crumb mixture. Bake 25 to 30 minutes or until hot and topping is golden brown. Cool 5 minutes, remove from pan. Garnish with a slice of bratwurst on a toothpick, if desired.

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