Ingredients

Makes 24 cupcakes

　　8 ounces small elbow macaroni

　　Olive oil

　　1 1/2 cups whole milk

　　2 tablespoons cornstarch

　　1 teaspoon Dijon mustard

　　1/2 teaspoon freshly ground black pepper

　　Salt to taste

　　2 cups sharp cheddar

　　Butter

　　Seasoned bread crumbs

　　2 tablespoons chives, snipped

　　

Step 1

1. Preheat oven to 350°F.

　　

Step 2

2. Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.

　　

Step 3

3. In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.

　　

Step 4

4. Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.

　　

Step 5

5. Stir in the cheddar until it melts, then fold in the macaroni.

　　

Step 6

6. Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)

　　

Step 7

7. Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.

　　

Step 8

8. Bake until golden on top, 15 to 25 minutes.