put a fork in it Archives - Presley's Pantry

I Heart Mac and Cheese Cups!

I learned to listen to my heart long ago…. it’s just as powerful as the mind, and equally as wise. Even if I refused to listen, it makes itself heard. The heart wants what it wants…. it could be a MAD love affair or a kiss in the rain or simply a cup of mac and cheese. I have a mad love and I may want to kiss in the rain if it’s not going to frizz my hair, but one thing is certain, I always want mac and cheese. I recently had a little gathering and since valentine’s day is around the corner, I made heart shaped cups of my favorite mac and cheese. Or maybe I made them for my demanding heart. Which ever the case – AMOR conquers all!

Ingredients for Mac and Cheese Cups:

1 – pint cherry tomatoes (cut in half) (I saute them first in a tablespoon of olive oil)

1 – tablespoon Lawry’s seasoning salt

1 – tablespoon black pepper

1/2 – pound macaroni (cooked according to package)

6 – sliced mushrooms

1 1/2 – cups chopped ham

1/4 – cup chopped green onion (white part only)

1/4 – cup torn pieces of fresh basil

2 – cups shredded cheddar cheese

2 – cups shredded jack cheese

1 – teaspoon chili flakes

24 – heart shaped baking cups

1 – stick butter

1 – tablespoon minced garlic

1 – can 12 ounces evaporated milk ( I use Nestle)

2 – cups half and half

1 – tablespoon spicy brown mustard

3/4 – cup panko bread crumbs

Preheat oven to 400 fahrenheit

In a big bowl combine cherry tomatoes, Lawry’s, black pepper, macaroni, mushrooms, ham, green onion, basil, cheddar cheese, jack cheese, and chili flakes. Mix well. Then fill each heart shaped baking cup with a few tablespoons of mixture.

Line two cookie sheets with aluminum foil then place your heart shaped baking cups side by side.

In a big pan, over a medium flame, add butter and melt down.

Then add garlic to melted butter, along with evaporated milk, half and half, and spicy brown mustard. Mix well and make sure to really mix the mustard in.