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- 8 ounces small elbow macaroni
- Olive oil
- 1½ cups whole milk
- 2 tablespoons cornstarch
- 1 teaspoon Dijon mustard
- ½ teaspoon freshly ground black pepper
- Salt to taste
- 2 cups sharp cheddar
- Butter
- Seasoned bread crumbs
- 2 tablespoons chives, snipped
- Preheat oven to 350° F.
- Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.
- In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.
- Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.
- Stir in the cheddar until it melts, then fold in the macaroni.
- Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)
- Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.
- Bake until golden on top, 15 to 25 minutes.
