Ingredients

2 cups elbow macaroni

2 cups shredded cheddar cheese

2 cups milk

4 tablespoons butter

4 tablespoons all-purpose flour

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

Salt and pepper to taste

How To Make Baked creamy macaroni and cheese rounds

Preheat oven to 375°F (190°C) and grease a muffin tin with butter or cooking spray.

Cook elbow macaroni according to package instructions until al dente, then drain and set aside.

Melt butter in a saucepan over medium heat. Stir in flour to create a roux, cook for 2-3 minutes until golden brown.

Gradually whisk in milk until smooth and thickened to create a béchamel sauce. Season with salt and pepper.

Remove saucepan from heat and stir in shredded cheddar

cheese until melted and well combined.

Add cooked macaroni to cheese sauce, mixing until pasta is evenly coated.

Spoon macaroni and cheese mixture into greased muffin tin, filling each cup to the top.

In a small bowl, combine breadcrumbs, grated Parmesan cheese, and a pinch of salt. Sprinkle mixture over the macaroni and cheese rounds.

Bake in preheated oven for 20-25 minutes or until tops are golden and crispy.

Allow rounds to cool slightly before carefully removing them from the muffin tin. Serve warm and enjoy