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Ingredients
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Macaroni and Cheese Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2
Make the Cheese Sauce
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens. Remove from heat and stir in cheddar cheese, salt, pepper, and garlic powder until smooth.
- 3
Combine Pasta and Cheese Sauce
Add the cooked macaroni to the cheese sauce and mix until well combined.
- 4
Prepare for Baking
Preheat the oven to 350°F (175°C). Spray a mini muffin tin with cooking spray.
- 5
Fill the Muffin Tin
Spoon the macaroni and cheese mixture into each muffin cup, filling them about 3/4 full. Top each with a sprinkle of panko breadcrumbs.
- 6
Bake
Bake in the preheated oven for about 15-20 minutes, or until the tops are golden and crispy.
- 7
Cool and Serve
Let the macaroni and cheese shooters cool for a few minutes before removing them from the tin. Serve warm and enjoy!