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Tuscan Mac and Cheese Muffins

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Instead of the traditional mac and cheese, whip up this hearty and classic recipe instead. These cheesy macaroni muffins are seasoned with Tuscan spices. They are the perfect decadent and flavorful snack you can eat on the go.

Prep Time 1 hour and 15 minutes

Serves: 6

Difficulty Level: Low

Tuscan Mac and Cheese Muffins

Ingredients for Muffins:

Prosciutto - 12 thin slices

Unsalted butter - 3 tbps.

Panko breadcrumbs - 1/3 cup

Macaroni - 2 cups

Kale - 3 cups (chopped)

Whole milk - 1 1/4 cup

Fontina cheese - 1 1/2 cups

Dijon mustard - 1 1/2 tsp.

Salt - 1/4 tsp.

Cooking spray - as needed

Parmesan cheese - 1/2 cup grated. (alternative: crumbled Gorgonzola)

All-Purpose flour - 2 tbsp.

Method of preparing the Muffins:

Preheat the oven to 375°F. Coat muffin cups with cooking spray. Press the prosciutto slices onto the bottoms and up the sides, allowing the edges to extend over the rims of the cups. Bake for 5 minutes.
In a small skillet, heat 1 tablespoon of the butter over medium heat until melted. Add the breadcrumbs and cook, stirring until they appear golden. Remove from heat.
Cook macaroni according to package instructions, adding kale for the last 2 minutes of cooking. Drain. In a medium pan, heat the remaining 2 tablespoons of butter over medium heat until melted. Stir in the flour until smooth. Gradually, stir in the milk. Cook and stir over medium heat for 6 to 7 minutes or until the mixture has thickened.
Remove from heat and stir in fontina cheese, Gorgonzola, mustard, and salt. Stir in cooked macaroni mixture. Spoon some of the macaroni mixture into each prosciutto-lined cup.
Sprinkle with breadcrumbs and bake for about 15 minutes, until heated through. Prior to serving, let muffins stand for about 15 minutes.

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