- 150 grams macaroni
- 1 tablespoon butter
- 2 tablespoons flour
- 350 ml milk (warm)
- 1 teaspoon mustard
- 1 egg yolk
- 100 grams ham, chopped
- 1 spring onion, thinly sliced
- 1/2 cup mozzarella
- 1/2 cup tasty cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon mixed herbs, dried
- 3/4 cup Best Foods garlic aioli
Preheat oven to 180°C. Grab your muffin tin and line with muffin cases.
Boil the macaroni as usual. Just before it’s fully cooked, remove from the heat and drain (we will be cooking it a little longer as muffins).
In a deep, non-stick saucepan, add the butter. Once bubbling, sprinkle in flour and cook for about 1 minute. Slowly whisk in the milk until you have a thick, silky smooth sauce.
Remove from the heat, add the mustard, yolk, ham, cheeses and spring onion. Taste and season with salt and pepper.
Spoon into your muffin cases, bake until bubbling. 5 minutes before they’re cooked, remove from oven and sprinkle over breadcrumbs and herbs, then return to oven for 5 minutes.
When cold, using a sharp knife, slice each muffin in half and spread through a dollop of Best Foods Garlic Aioli – such a divine surprise.
Jax Says: This recipe is a great way to hide veggies in with the pasta. Try chopped capsicum, grated carrot, cooked cauliflower or peas.