Macaroni Cupcakes

• 2 Tablespoons Vegetable Oil
• 2 teaspoons Kosher Salt, Divided Use
• 1 pound Elbow Macaroni
• 1 quart Milk
• 8 Tablespoons Unsalted Butter, Divided
• 1/2 cups Flour
• 4 cups Gruyere Cheese
• 1 cup Parmesan Cheese
• 2 cups Extra Sharp Cheddar Cheese
• 1/2 teaspoons Black Pepper
• 1 teaspoon Tony Chachere's Spice Seasoning
• 2 Tablespoons Chopped Parsley
• 1/2 teaspoons Nutmeg
• 1-1/2 cup Bread Crumbs

1. Preheat oven to 375u0b0.
2. Drizzle oil into a large pot of boiling salted water. Add macaroni and cook according to the directions on the package, 6-8 minutes. Drain well and set aside.
3. Meanwhile, heat the milk in a small saucepan, but do not boil.
4. Melt 6 Tablespoons of butter in a large (4 quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk, and then add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat. Then, add Gruyere, cheddar, parmesan, 1 Tablespoon salt, pepper, parsley, Tony Chachere's and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
5. Melt remaining 2 Tablespoons of butter and combine them with your fresh bread crumbs, and sprinkle on top of the mixture in your baking dish. Bake your dish for 30 minutes or until the sauce is bubbly and the top is browned.
6. Instructions for Macaroni Cupcakes:
7. Lightly grease muffin tins and spoon prepared macaroni into each tin. Melt remaining 2 Tablespoons of butter and combine them with your fresh bread crumbs, and sprinkle on top of the macaroni in each muffin tin. In your 375u0b0 oven bake for about 15-20 minutes until tops are brown. Let them cool about 10 minutes then take them out of the muffin tin - they should be set by now. Serve immediately.
8. Enjoy!

vegetable oil, kosher salt, macaroni, milk, unsalted butter, flour, gruyere cheese, parmesan cheese, extra sharp, black pepper, parsley, nutmeg, bread crumbs

Taken from tastykitchen.com/recipes/sidedishes/macaroni-cupcakes/ (may not work)