Directions: |
Directions:Preheat oven to 400º. Mix panko, parmesan, olive oil and garlic together and set aside. Cook the macaroni according to the package directions. Drain and set aside.
Melt the butter in a heavy-bottomed medium saucepan over medium heat. Whisk in flour and cook one minute. Add milk and whisk constantly until the mixture thickens. Reduce the heat to low and add the Worcestershire and salt to taste. Fold in the gruyere, cheddar and goat cheese and heat until all the cheese is melted, about 10 minutes. Fold the cooked macaroni into cheese mixture.
Spray mini-muffin pans with nonstick cooking spray and dust with the panko mix. Put the muffin pans in the oven and bake until the panko is golden brown, about two minutes. Remove the pans and lower the temperature to 350º. Fill the cups the rest of the way with the mac and cheese, packing tightly. Bake until golden brown, about 10 minutes. Sprinkle the tops with the remaining panko mix and continue baking until the tops are golden brown, about five minutes more. Let the muffins cool before removing them from the pan. Repeat with the remaining macaroni and cheese and panko mixture. |
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Notes: |
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Notes: The Duce Restaurant was featured on Diners, Dives, and Drive-In's and this recipe was a standout. I serve every year on New Year's Day with black eyed peas and ham, and these "mini-muffin's" provide a nice cheesy bite to round out the flavors.
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