Mac and cheese muffins give you the perfect snack-size portions. Make a double batch and freeze for speedy single servings.
- 8 oz elbow macaroni
- 1 head cauliflower
- ½ stick unsalted butter
- ¼ cup flour
- ¾ cups low-fat milk
- 2 cups low-fat cheddar cheese, shredded
- 1 pinch nutmeg
- meat from ½ roasted chicken
- Preheat the oven to 375°F. Divide muffin papers in the wells of the muffin tin. Cook the macaroni according to package directions until al dente, then drain and set aside. Meanwhile, bring another pot of water to a boil. Cut the cauliflower into florets and cook for 5 min. or until tender.
- Drain the cauliflower and place in a large bowl. Purée with a hand blender until smooth, then set aside.
- Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 3 min., mixing frequently to create a roux. Gradually whisk in the milk, continuing to stir for about 1 min., or until the mixture comes together and a thick white béchamel sauce forms.
- Pour the béchamel sauce into the cauliflower purée and mix together. Add ⅔ of the cheese and season with nutmeg, salt and pepper. Slice the meat from the chicken. Add the macaroni to the cauliflower-cheese sauce and fold in the chicken. Divide the mixture evenly between the muffin papers, filling them into a high mound. Sprinkle the tops of the muffins with remaining cheese.
- Bake the mac and cheese muffins on the middle rack for about 15 min., or until golden brown. Remove the muffin tin from the oven and serve.
- September 2016