Mac and Cheese Cups
Ingredients
1 lb. elbow macaroni
Salt, for water
4 tablespoons Tipperary Salted Irish Butter, plus more for baking
1 cup all-purpose flour
2 cups whole milk
2 cups Tipperary Smooth & Mild Irish Cheddar, shredded
Panko Breadcrumbs
Prepare elbow macaroni as directed, making sure to salt the water well. Drain and using the same pot you used to prepare the macaroni, we're going to make our cheese sauce. Over medium-high heat, melt the butter. Add the flour and whisk for about 3-5 minutes, until a thick, smooth paste has formed. Gradually add the milk, whisking constantly. Keep whisking until a thick creamy sauce starts to form. Add the cheese one cup at a time, stirring as you go. Toss in the pasta and mix until incorporated. Spoon out the pasta into cupcake liners and sprinkle with Panko. Top with a small pat of butter on each cup and air fry at 400 degrees F. for 8-9 minutes until the tops are golden. If you are baking, preheat the oven to 350 degrees F. and bake for 10-12 minutes. Serve and enjoy!
Recipe by Living the Gourmet