What you need:
- Nonstick cooking spray
- 1 pound elbow macaroni
- 6 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 (12-ounce) can evaporated milk
- 2 1/2 cups whole milk
- 1 tbsp Dijon mustard
- Kosher salt to taste
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Mozzarella cheese
- 3 slices Provolone, torn into pieces
- 1 pinch cayenne pepper
What to do:
- Preheat the oven to 375°. Line 24 regular-sized muffin tins with paper liners and spray with nonstick spray (or spray the cups of the muffin tin if you do not want to use liners).
- Bring a large pot of water to a boil and salt it generously. Cook the macaroni according to the package directions. Just before the pasta is finished, remove about ¾ cup of the cooking water. Drain the pasta.
- Melt the butter in the same pot you used to cook the pasta in over medium-high heat. Add the flour and cook over medium heat, stirring frequently for 2 minutes, until it turns golden brown. Add both milks and the reserved pasta cooking water. Bring to a simmer, stirring frequently, until it thickens slightly. Stir in the mustard and salt, then add all the cheeses, stirring until the cheese is melted.
- Add the cayenne, then return the drained pasta to the pot. Stir well until the pasta is well coated with the cheese sauce, then scoop the macaroni and cheese into the prepared muffin cups (about 1/2 cup each), filling them to the top, and bake for 20 minutes, until the tops are golden brown. Let the macaroni and cheese muffins cool in the tins on a wire rack for 5 minutes before removing.
