|3 Cheese Mac & Cheese Muffins|
1 lb elbow macaroni
1/2 cup unsalted butter
1/4 cup all purpose flour
5 cups skim milk
1 1/2 lb sharp Cheddar cheese, shredded
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 tsp kosher salt
1/2 tsp freshly ground pepper
For the topping:
4 tbsp unsalted butter, melted
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
Preheat the oven to 375 degrees. Grease standard 12 cup muffin pan with butter (I used Pam).
Bring saucepan 3/4 full of salted water to a boil. Add macaroni, stir once, and return to a boil. Cook just shy of al dente, 6-7 minutes. Drain. Set cooked macaroni aside.
In a heavy bottomed saucepan, melt the butter over medium-low heat. Stir in the flour and cook, stirring constantly, until the mixture just starts to darken, about 3 minutes. Whisking constantly, slowly add the milk, raise the heat, and bring the sauce to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce begins to thicken, 3-5 minutes longer.
Add the cheeses, salt, and pepper to the sauce and stir until all of the cheese is melted and the sauce is smooth. Remove from heat. Add the macaroni and stir to coat thoroughly. Cover to keep warm,
To make the topping, in a small bowl, stir together the butter, bread crumbs, and Parmesan until well mixed.
Fill each prepared muffin cup to the rim with the macaroni mixture. Sprinkle the muffins with the topping, dividing it evenly. Bake until the tops are golden brown and the sauce is bubbling, 15-20 minutes. Transfer to a wire rack and let cool completely in the pan, then refrigerate the muffins still in the pan for at least 2 hours or up to 24 hours so they hold their shape.
Unmold the muffins using a small sharp plastic knife (so you don't scratch your pan). Rewarm in a 350 degree oven for about 5 minutes and serve.