|3 tbsp||[45 mL]||butter|
|3 tbsp||[45 mL]||Robin Hood® Original All Purpose Flour|
|2 cans|| ||Carnation® Regular, 2% or Fat Free Evaporated Milk|
|1 ½ tsp||[7 mL]||salt|
|3 cups||[750 mL]||grated old cheddar cheese (approx. 1 lb/454 g)|
|1 lb||[454 g]||macaroni, cooked as per package directions (6 cups/1.2 L cooked)|
|1 cup||[250 mL]||breadcrumbs|
|½ cup||[125 mL]||grated parmesan cheese|
|3 tbsp||[45 mL]||olive oil|
|1 cup||[250 mL]||grated old cheese|
Cheese Sauce: Melt butter in medium saucepan, add flour and cook over low heat stirring for 1 minute. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened. Add cheese, stirring until melted.
Stir mixture into cooked pasta.
Preheat oven to 375°F (190°C). Line 18 muffin cups with paper liners.
Divide pasta mixture in prepared muffin cups. Combine breadcrumbs, parmesan cheese and olive oil in medium bowl. Sprinkle pasta mixture with grated cheddar cheese and then with breadcrumb topping.
Bake in preheated oven 25 to 30 minutes or until tops are golden brown. Let muffins sit in pans for 10 minutes before removing from pans.
Makes 18 muffins