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Mac & Cheese Cupcakes
Makes 24 cupcakes- 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.
Pig-in-a-Blanket Lollipops
Makes 24 pops- 1 egg yolk
- 24 mini hot dogs or sausages
- Puff-pastry sheets, defrosted
- 24 skewers
- Preheat oven to 375° F.
- In a bowl, beat the egg yolk with a little bit of water.
- Cut the hot dogs in half diagonally.
- Cut the puff pastry into ½-inch strips. Cross them to make an "x" and wrap them around the hot dogs to create a lattice pattern.
- Place the wrapped hot dogs on a cookie sheet and brush them with the beaten egg yolk.
- Bake until golden, 15 to 25 minutes. Remove from oven, push a stick into each hot dog, and serve warm with mustard or ketchup for dipping.
