Ingredients
Units
Scale
- 1 lb. elbow macaroni
- Salt, for water
- 4 tablespoons Tipperary Salted Irish Butter, plus more for baking
- 1 cup all-purpose flour
- 2 cups whole milk
- 2 cups Tipperary Smooth & Mild Irish Cheddar, shredded
- Panko Breadcrumbs
Instructions
- Prepare elbow macaroni as directed, making sure to salt the water well.
- Drain and using the same pot you used to prepare the macaroni, we're going to make our cheese sauce.
- Over medium-high heat, melt the butter.
- Add the flour and whisk for about 3-5 minutes, until a thick, smooth paste has formed.
- Gradually add the milk, whisking constantly.
- Keep whisking until a thick creamy sauce starts to form.
- Add the cheese one cup at a time, stirring as you go.
- Toss in the pasta and mix until incorporated.
- Spoon out the pasta into cupcake liners and sprinkle with Panko.
- Top with a small pat of butter on each cup and air fry at 400 degrees F. for 8-9 minutes until the tops are golden.
- If you are baking, preheat the oven to 350 degrees F. and bake for 10-12 minutes.
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Air Fry
- Cuisine: American
