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Mini Mac Snacks
Made by: Randy Twyford, Twyford BBQ
1 tbsp. of butter
1/4 cup of breadcrumbs
4 oz. of Ditalini pasta
1 tbsp. of all purpose flour
1/3 cup of milk
2 oz. of sharp cheddar cheese
2 oz. of Gruyere cheese
1 tbsp. of heavy cream
1 tsp. of Dijon mustard
Salt & Pepper
-Use about 1 Tbs. of softened butter to coat 18 mini muffin cups. Sprinkle the greased muffin cups with toasted breadcrumbs. You should need about 1/4 cup of breadcrumbs.
-Cook 4 oz. of Ditalini pasta according to package directions until almost al dente. Drain, run pasta under cold water and return to pot.
-In a small pot over medium-low heat melt 1 Tbs of butter then stir in 1 Tbs. all purpose flour and cook stirring constantly til golden.
-Increase your heat to medium and whisk in 1/3 cup of milk. Bring to the boil, whisking often.
-Reduce heat to low and simmer 2 minutes. Gradually stir in 2 oz. of sharp cheddar cheese (grated) and 2 oz. Gruyere cheese until melted.
-Stir cheese into pasta then add 1 beaten egg yolk, 1 Tbs. heavy cream and 1 tsp. Dijon mustard. Stir cheese sauce into pasta. Season with salt and pepper
-Press the mac and cheese into muffin cups and bake 10-12 minutes until golden. Let stand 5 minutes before serving
NOTE: These can be baked up to 2 days in advance. Keep them covered and refrigerated. When ready to use reheat in a 375 degree oven 7-10 minutes until hot.
VARIATION: Add 1 oz. of finely chopped, cooked bacon to Step #6
This recipe aired January 8, 2013.
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