Tia Mowry’s Mac and Cheese Cups

mac and cheese cups

One of my toughest challenges as a mommy is getting my picky two year old son Greysen to eat anything besides pizza, pasta, french fries, and anything unhealthy. Sneaking in vegetables is generally not done without a fight, but recently I tuned in to Tia Mowry at Home on the Cooking Channel, and she snuck in vegetables brilliantly to please her five year old. I tried out the recipe and my son LOVED it! The secret is the butternut squash. It’s easy and quick for busy, chic mommy’s. Not to mention it is delicious. Enjoy!

Ingredients

  • 1/2 teaspoon of kosher salt
  • 1 pound of pasta shells
  • Two cups of whole milk
  • Two tablespoons of unsalted butter
  • Two tablespoons of all purpose flour
  • 1/2 cup canned butternut squash
  • 1/2 teaspoon of garlic powder
  • 1 egg yolk, lightly beaten
  • 1/4 teaspoon ground white pepper
  • 2 1/2 cups of sharp cheddar cheese

Directions

  • Preheat the oven to 400 degrees F. Fill a muffin tin with liners.
  • Bring a large pot of water with 2 tablespoons salt to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 5 minutes. Drain well and set aside.
  • In a small saucepan over low heat, heat the milk.
  • In a large saucepan over low heat, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the warm milk (the mixture should start to thicken a bit) and cook for another minute. Add the butternut squash, garlic powder, egg yolk, 1/2 teaspoon salt and the pepper, and mix well. Remove from the heat, add 2 1/4 cups of the cheese and stir until the cheese has melted. Stir in the cooked pasta and toss to coat.
  • Fill each muffin cup with 1/3 cup of the pasta mixture. Sprinkle each with 1 teaspoon cheese. Bake until the sauce bubbles slightly and the tops begin to brown, 7 to 10 minutes. Let sit 5 minutes before serving.

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