Macaroni Muffins!

I got this pin off of:
Farm and Frying Pan and Food and Wine.
They are sort of different recipes but I combined them based on some of the ingredients I had.

Ingredients:

1/2 cup parmesan cheese (grated)

1/2 lb elbow pasta (I used large)

2 tbsp unsalted butter

1 1/2 tbsp flour

3/4 c. milk

3/4 cup cheddar or sharp cheddar cheese (grated)

1/4 tsp ground mustard

1/4 tsp Spanish paprika

pepper to taste

garlic powder to taste

Parmesan cheese to taste

For sauce: ketchup and barbeque sauce in equal quanities

Directions:

1. Spray Pam on a nonstick muffin pan (this makes about 10-15 cups, so just do the whole tray!).  Sprinkle Parmesan into each cup and tap out excess.

2. Cook pasta in boiling water for 5-8 minutes until al dente.  Drain, transfer into large bowl or back into pot.

3. In a small saucepan, melt butter over medium heat.  Add the flour and whisk for one minute.  Slowly whisk in milk and bring to a simmer.  Cook over the simmer for 2 minutes.  Remove from heat and add cheddar and some parmesan until melted.  Stir in paprika and ground mustard.  Pour over pasta and fold.  Season with pepper and more parmesan if desired.  Let sit for 10-15 minutes.

4. Preheat oven to 375 degrees.  Fill the muffin cups with the macaroni and cheese and pack lightly and gently.  I topped mine with some parsley, paprika, pepper, and garlic powder to be a little exciting.   I cooked mine for 20 minutes but I have a funny oven, so it may need a few more minutes tacked on.

5. While the muffins are baking, in a small bowl mix ketchup and barbeque sauce of your desire in equal quantities.  I use a lot because I think it is delicious, but some people like to have food with their sauce, not sauce with their food.  I drizzle it on top to make it look pretty.
*This sauce was once served to me at Old Chicago (YUM!) on fried mac and cheese and my friend who worked there told me it was basically ketchup and bbq sauce.  I cannot say this is completely true, but it is dang close!!*

6. Let the muffins cool in the pan for 10 minutes so they can keep their shape.

7. Loosen the sides of the muffins, serve, and enjoy!
* I also noticed that one of the websites I listed topped their muffins with scallions.  You can pretty much use your creativity to your own discretion! 

It looks delicious!

Ready to go in the oven... extra cheese on top of course!

Just pulled them out!  They smell AMAZING! 

Do they look as amazing as I think?

I know, fancy plating.

Here is my secret Old Chicago sauce! I could literally eat this with a spoon

Finally, a successful pin that didn't burn!!!  I am so glad we have almost fixed our oven!
 Making these, I was less stressed out from my school work and I got food...does it get any better?   ENJOY!