Categories: Sides
Ingredients
- 2 cups elbows pasta
- 2 tablespoons Panko
- 2 tablespoons freshly grated Parmesan
- 1 1/2 teaspoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh chives
Directions
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Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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To make the topping, combine Panko, Parmesan and olive oil; set aside.
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Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
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Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat.
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Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste.
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Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown.
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Serve immediately, garnished with chives, if desired.