Theses mini pasta cups are a fun meal option, especially for the kids! Plus, they’re an amazing way to use up leftovers if you made too much pasta.
MAKES 6 // COOKING TIME 40 min
2 tbsp butter
2 tbsp flour
½ cup milk
4 cups cooked macaroni
1 cup grated cheddar, extra to top
1 cup shredded meat
2 spring onions, chopped
1. Preheat oven to 180°C.
2. Melt butter in a pot, add flour and mix well. Whisk in milk until smooth.
3. Add white sauce to macaroni, along with rest of ingredients.
4. Spoon into a greased 6-cup muffin tray. Top with extra cheese.
5. Bake for 15–20 min, until golden and firm to the touch.
Recipe & Styling: Brita du Plessis
Photography: Kendall-Leigh Nash