Ingredients
kosher salt
2 c. uncooked macaroni
1 tbsp. butter
1 large egg
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. mustard powder
1 c. milk
3 oz. cream cheese, softened
2 c. shredded cheddar, divided
2 c. shredded fontina, divided
1/4 c. panko bread crumbs
1 tbsp. extra-virgin olive oil
Freshly ground black pepper
Chopped fresh parsley, for garnish
Preparation
Step 1Preheat oven to 350°. In a large pot of salted boiling water, cook macaroni until just tender, 5 minutes. Drain and transfer to a large bowl. Step 2To bowl, add butter and egg and stir until butter is melted and egg is thoroughly coating noodles. Add onion, garlic, and mustard powders, then pour in milk and cream cheese and stir until combined. Add 1 1/2 cups each cheddar and fontina and stir until macaroni are completely coated. Step 3Butter a 12-cup muffin tin and spoon mixture into cups. Top with remaining cheddar and fontina.Step 4In a small bowl, stir together panko and olive oil and season with salt. Top mac and cheese with panko mixture and season with pepper.Step 5Bake until the cups feel firm and cheese is golden, 30 minutes. Let cool in muffin tin for 10 minutes, then run a knife along the edge of each to loosen. Step 6Garnish with parsley and serve.
