Ingredients:

  • 1 cup Panko Breadcrumbs
  • 4 Tbsp Unsalted Butter, melted
  • 8 oz Elbow Macaroni (or Ditali)
  • 1 Tbsp Salt (for boiling water)
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 2 cups Whole Milk (lukewarm)
  • 1 tsp English Mustard (or Dijon)
  • ½ tsp Garlic Powder
  • ½ tsp Black Pepper
  • Pinch freshly grated Nutmeg
  • 2 ½ cups Sharp Cheddar Cheese, grated
  • 2 Tbsp Cream Cheese, softened
  • 1 Large Egg, lightly beaten

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 12-cup standard muffin tin thoroughly.
  2. Cook the macaroni in salted water until al dente (about 1 minute less than package directions). Drain and set aside.
  3. In a small bowl, combine the Panko breadcrumbs and 4 Tbsp melted butter until evenly coated.
  4. Divide the crumb mixture evenly among the 12 muffin cups. Using the back of a small spoon, firmly press the mixture across the bottom and slightly up the sides of each cup to form a base.
  5. Bake the crusts for 5 minutes to set. Remove from the oven and cool slightly.
  6. Start the Roux: In a medium saucepan, melt 3 Tbsp butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes to cook out the raw flour taste.
  7. Add Milk: Gradually whisk in the lukewarm milk, pouring slowly to avoid lumps. Continue whisking until the sauce thickens and begins to bubble gently.
  8. Season: Remove the béchamel from the heat. Stir in the English mustard, garlic powder, pepper, and nutmeg.
  9. Melt Cheese: Stir in the grated cheddar cheese and cream cheese until fully melted and the sauce is smooth and glossy. Taste and adjust salt if needed.
  10. Combine Filling: Add the cooked macaroni to a large mixing bowl. Pour the cheese sauce over the pasta and gently mix to coat every piece thoroughly.
  11. Bind the Filling: Whisk the egg into the mac and cheese mixture quickly and ensure it’s well integrated to help the cups hold their shape.
  12. Fill the Cups: Scoop the mac and cheese filling evenly into the prepared Panko cups, pressing lightly to compact the mixture.
  13. Bake for 20–25 minutes, or until the tops are golden brown and bubbling slightly.
  14. Cool and Serve: Allow the cups to cool in the tin for at least 15 minutes before carefully running a thin knife around the edge of each cup and removing them. This cooling time is crucial for stability.