Mac and Cheese Muffins (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below (please note: I've changed the measurements to grams instead of ounces):
- non-stick spray oil to grease
- 113g white cheddar cheese 2.5 cm cubes (I use extra mature cheddar)
- 113g gruyère cheese 2.5 cm cubes
- 793g water
- 226g elbow macaroni
- 42g unsalted butter diced
- 113g cream cheese (I use low fat cream cheese)
- 28g plain flour
- 1 large egg (optional)
- 1 tsp salt to taste
- ⅛ tsp ground cayenne pepper to taste
- 1 tsp freshly ground black pepper to taste
- 1 tsp white pepper to taste
- 283g milk (I use semi-skimmed)
- 28g panko bread crumbs
Instructions
- Preheat oven to 400F (200C fan) and grease a 12 hole muffin pan and set aside.
- Place cheddar cheese and gruyère into the mixing bowl and grate 7 seconds/speed 8. Transfer to a bowl and set aside.
- Place the water into the mixing bowl and boil 10 minutes/212F/speed 1.
- Add macaroni through the hole in the mixing bowl lid. Place the simmering basket instead of the measuring cup onto the mixing bowl lid and cook for time indicated on package/212F/reverse/speed 1. Drain the pasta with simmering basket and return the pasta to the mixing bowl.
- Add 28g of the butter, the cream cheese, flour, egg, salt, pepper, white pepper and cayenne and mix 30 seconds/reverse/speed 3. Add the milk and reserved grated cheese and mix 10 seconds/reverse/speed 3. Transfer the mixture evenly into the prepared muffin pan with a spoon.
- Place the remaining 14g of butter into the mixing bowl and melt 2 minutes/160F/speed 1. Add the bread crumbs and mix 5 seconds/speed 3.
- Sprinkle the bread crumb mixture over the top of each muffin and bake for 20 minutes (400F/200C fan) or until bubbly and the bread crumbs have lightly browned. Allow to cool for 10 minutes before removing from the muffin pan (run a knife around the edges of each muffin hole and remove gently). Serve warm or cold.