Ingredients
1 cup elbow macaroni
1 tbsp unsalted butter
1½ cups monterey jack cheese
1½ cups cheddar cheese
1 cup full cream milk
1 cup chicken broth, low sodium
½ cup bread crumbs
1½ tsp salt
¼ tsp white pepper
fresh thyme, for garnish
Preparation
Cook pasta according to box instructions, then rinse with cold water.
Preheat oven to 350 degrees F and spray oil on your muffin tray.
In a sauce pan, add butter, milk, chicken broth, and cheese. Cook for at least 5 minutes, stirring occasionally, then season with salt and pepper.
Add your pasta into the cheese sauce, make sure that you mix them together properly.
Start filling your muffin tins with the macaroni and cheese mix, then sprinkle bread crumbs on top and bake for 20 minutes, checking the crumbs as they turn golden brown.
Rest for at least 5 minutes and serve while they are warm. Enjoy!
