Categories: Sides

Ingredients

• 2 cups elbows pasta
• 2 tablespoons Panko
• 2 tablespoons freshly grated Parmesan
• 1 1/2 teaspoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 cups shredded sharp cheddar cheese
• 1 large egg, beaten
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon chopped fresh chives

Directions

1. Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.

2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

3. To make the topping, combine Panko, Parmesan and olive oil; set aside.

4. Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

5. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat.

6. Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste.

7. Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown.

8. Serve immediately, garnished with chives, if desired.

Email to a friend | Print this recipe | Back