Recipe provided by 2009 Local TV Chef Winner, Mama Joy
Ingredients:
3 cups elbow macaroni
2 cups cheddar cheese
1 cup half and half
1/2 teaspoon corn starch
Salt and pepper to taste
1/4 teaspoon poultry seasoning
Pepared Stuffer items:
Jalapeño peppers (sliced from the jar)
Grape Tomatoes(cut in half)
Chorizo Sausage (sauteed and sliced thin then halved)
Directions:
Preheat oven to 450*
Prepare macaroni as per box instructions. Drain water and shake off excess in colander. Place in large microwavable bowl set aside.
In a small bowl whisk cold half and half, corn starch, salt and pepper and poultry seasoning.
Add mixture to mac and stir until well incorporated. Save 1/2 cup cheese for topping, Add remaining cheese to mix, blend well with large spoon.
Place macaroni mixture in microwave for 1 minute 30 seconds on high.
Spray muffin tins with cooking spray. Spoon in macaroni
Stuff mac with alternating items. (at least 3 pieces per muffin tin). Sprinkle tops with a little more cheese.
Bake for 15 minutes or until tops are golden brown and bubbly. Let mac set and cool down to easily remove. Use a knife to free the muffinfrom the sides and a fork to carefully lift out.
