Mac and Cheese gets an upgrade with these perfectly portioned pasta cups. Work them into your Thanksgiving dinner spread, and you won’t be sorry. They’re cheesy, delicious, and everyone gets a full circle of crispy edges!
Makes 12 pasta cups.
Preheat oven to 425° F.
Coat a 12 cup muffin tin with a little Colavita olive oil and set aside.
To make the topping, combine breadcrumbs, Parmesan cheese and Colavita olive oil; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain.
Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk. Simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat.
Stir in cheese until melted, about 2-3 minutes. If the mixture looks too thick, you can add a little more milk. Stir constantly until all the cheese is melted and the mixture looks smooth.
Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste.
Scoop the pasta mixture evenly into the muffin tray.
Sprinkle with the topping.
Bake for 18-20 minutes, or until golden brown.
Serve garnished with chives.