Spicy Mac and Cheese Muffins

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A grown-up version of a childhood classic. These Spicy Mac and Cheese Muffins are tasty, classy and an absolute party pleaser!

Servings:

Calories: 230kcal

1 pack of macaroni/ elbow pasta I used gluten free macaroni from Trader Joes!
4-5 green chilies change as per your desired spice level
2 cups cheese I used equal day portion of Sharp cheddar cheese and guyere cheese, you can absolutely stick to only cheddar cheese if you prefer
1/4 cup grated Parmegiano Reggiano for topping
1/2 cup bread crumbs
3 cloves of garlic finely minced
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian herbs dried or fresh, I used a mix of fresh parsley, basil, oregano

Preheat the oven to 375˚F.
Cook the pasta as per the package instructions but save about 1 cup of the pasta water.
Melt the butter in a large pot.
Add the green chilies and garlic and sauté for a 1 minute.
Add the cooked pasta, and the cheddar/ guyere cheese.
If requested, add the pasta water to adjust the thickness of the sauce. You don’t want to be very runny.
In a separate bowl mix the bread crumbs, parmegianno Reggiano cheese and Italian herbs together.
Line a muffin pan with liner and light spray with cooking oil.
Place the cooked Mac and Cheese in equal portions in the muffin tins.
Top each of the muffins with the parmegianno Reggiano-bread crumbs mixture.
Bake for about 20 minutes until the top starts to crisps and turn light brown.