Mac and cheese are generally made in a bowl or pan and served. But when you want to make sure everyone gets an equal share, try these muffin-tin Mac and cheese cups. They are excellent to serve for a buffet or in a lunch box!

But to make this recipe, you will need an adults help as all the cooking is done on a stove and oven.

Ingredients

• 1 1/2 cups macaroni, boiled

• 2 tablespoons butter

• 2 tablespoons flour

• 1/2 teaspoon salt

• 1/2 teaspoon oregano powder

• 1/4 teaspoon ground black pepper

• 1 cup milk

• 1 cup shredded Cheddar cheese

• 2 tablespoons oil, for brushing

Method

Preheat oven to 200 degrees Centigrade. Place 12 muffin liner in regular-size muffin cups trays. Brush liners with cooking oil.

A saucepan, melt two tablespoons of butter over medium heat. Add flour and whisk for two minutes. Take off from heat and slowly add the milk, stirring constantly otherwise lumps will form. Put it back on the stove to cook, and stir constantly. Add salt, black pepper and oregano powder, keep cooking until it just starts to boil and thickens. Add cheese and cook until it dissolves. Add the boiled macaroni and mix.

If you find the mixture too thick, add a few more tablespoons of milk. Make sure to do all the cooking on a slow to medium flame. Take off from heat and pour spoonfuls into the muffin liners. Bake for eight to 10 minutes and then turn on the top grill to bake for five minutes or more to get a golden shade on the top.

Let it stand for five minutes before serving. If you are serving later, you can reheat it in the oven or microwave, but take it out on a microwave-proof plate before heating.

You can experiment with different cheeses and herbs, can even add some cooked chicken and ketchup if you like.

Published in Dawn, Young World, November 10th, 2018