MAC ‘ N’ CHEESE MUFFINS

Ingredients

• 200 gm pipette • 30 gm butter • 30 gm plain flour • 500 ml milk • 100 gm cheddar cheese, grated, plus extra to top • 100 gm frozen peas • Salt and pepper to taste

Method

Preheat oven to 180° C.

Place pipette/ pasta in a pan of boiling water; cook as per instructions on packet.

In a separate saucepan, melt the butter; add in flour, and stir until combined. Pour in the milk, slowly, and whisk until there are no lumps left.

Cook this sauce for 4- 5 minutes ( until thickened), stirring regularly. Add the cheese and remove the mix from the heat.

Now, take the cooked, drained pasta and add to the cheese sauce. Add the frozen peas, and salt and pepper to taste.

Grease a muffin tin with a little butter or spray oil; spoon in the macaroni cheese mix.

Top with some extra cheese and bake in the oven for 20 minutes.

Once the macaroni cheese muffins are nicely baked, allow them to cool first. If you remove them from the muffin tins immediately, they will fall apart.

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