Discover the magic of muffin tins! Get in on the craze with these delicious and creative muffin tin meals.
Nonstick cooking spray
12 - very thin slices prosciutto
3 - tablespoons butter
1/3 - cup panko bread crumbs
8 - ounces dried elbow macaroni (2 cups)
3 - cups chopped fresh kale
2 - tablespoons all-purpose flour
1 1/4 - cups milk
1 1/2 - cups shredded fontina cheese (6 ounces)
1/2 - cup crumbled Gorgonzola cheese or shredded Parmesan cheese (2 ounces)
1 1/2 - teaspoons Dijon-style mustard
1/4 - teaspoon salt
Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Lightly press prosciutto slices onto the bottoms and up the sides of the prepared muffin cups, allowing edges to extend over rims of cups. Bake for 5 minutes.
Meanwhile, in a small skillet heat 1 tablespoon of the butter over medium heat until melted. Add panko; cook and stir until crumbs are golden. Remove from heat; set aside.
Cook macaroni according to package directions, adding kale for the last 2 minutes of cooking; drain.
In a medium saucepan heat the remaining 2 tablespoons butter over medium heat until melted. Stir in flour until smooth. Gradually stir in milk. Cook and stir over medium heat for 6 to 7 minutes or until mixture is thickened. Remove from heat. Stir in fontina cheese, Gorgonzola cheese, mustard, and salt. Stir in cooked macaroni mixture.
Spoon about 1/3 cup of the macaroni mixture into each prosciutto-lined muffin cup. Sprinkle with panko. Bake about 15 minutes more or until heated through. Let stand in muffin cups for 15 minutes before serving. Remove mac and cheese cups from muffin cups; serve warm.
Nutrition Facts (Tuscan Mac and Cheese Cups)
Per serving: 434 kcal cal., 21 g fat (12 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 72 mg chol., 1080 mg sodium, 38 g carb., 2 g fiber, 5 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet