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Grace Potter’s Macaroni & Cabot Cheddar Cupcakes
Big thumbs up on this recipe from my New Year's Eve guests. I wasn't willing to spring for truffle oil ($16/bottle!) so I used less expensive walnut oil. I'd recommend letting them sit more than 15 minutes to cool - had some difficulty getting them out in one piece.by Lori C on 01/03/2013
I *love* these. Great idea, easy to make. I did use the truffle oil, because I had it on hand.by Tara on 03/24/2013
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Nutrition Analysis
| Calories | 230 |
| Total Fat | 11g |
| Saturated Fat | 5g |
| Cholesterol | 38mg |
| Sodium | 418mg |
| Carbohydrates | 23g |
| Dietary Fiber | 2g |
| Protein | 11.5g |
| Calcium | 251mg |
*Nutrition analysis based on one cupcake per serving.
Cooking spray
1 (14-ounce) box multigrain elbow macaroni
1 tablespoon olive oil
3 cloves garlic, minced
1 small Spanish onion, diced
2 cups whole milk, divided
1/2 cup King Arthur Unbleached All-Purpose Flour
6 ounces Cabot Seriously Sharp Cheddar, grated (about 1 1/2 cups)
4 ounces Gruyere cheese, grated (about 1 cup)
2 ounces Cabot Hot Habanero Cheddar (about ½ cup)
1 large egg
1/2 cup half-and-half
2 ounces Parmigiano Reggiano, finely grated, divided
1 tablespoon truffle oil, or to taste
2 teaspoons coarse kosher salt, or to taste
2/3 cups fine dry cornbread stuffing mix or coarse dry breadcrumbs*
1. Preheat oven to 400ºF. Coat eighteen cups of two 12-cup muffin tins with cooking spray.
2. In large pot of boiling salted water, cook elbows according to package directions until al dente. Drain, rinse and return to pot.
3. Meanwhile heat oil in large skillet, preferable cast iron, over medium heat. Add garlic and onion and cook, stirring often, until softened and just starting to brown, 2 to 4 minutes.
4. Stir in 1 cup of milk and heat until milk is just starting to steam but is not bubbling. Remove from heat and sprinkle flour over milk; stir until smooth. Gradually whisk in remaining 1 cup milk; continue whisking, scraping along edges of skillet, until smooth, 1 to 2 minutes.
5. Return skillet to low heat and cook, stirring often, until mixture bubbles and thickens, 2 to 3 minutes. Stir in both cheddars and gruyere cheese.
6. Pour cheese sauce over macaroni, stirring to coat. Stir in half of Parmesan, truffle oil and salt. Allow mixture to cool for 5 minutes.
7. In small bowl, beat egg and half-and-half; stir into macaroni mixture.
8. Divide mixture among eighteen prepared muffin tins. Top each “cupcake” with stuffing or breadcrumbs and remaining Parmesan.
9. Bake for 18 to 20 minutes or until golden brown on top and heated through. Let cool for about 15 minutes before serving.
*Grace likes the hearty texture of Pepperidge Farm Corn Bread Stuffing.
