Beer Mac and Cheese Cups

Swap the Cheddar out for a caramelized or red onion British cheese for a hit of extra flavor in these bite-size mac and cheese cups.

Prep time: 30 minutes 

Cook time: 30 minutes 

1 (12-oz.) bottle or can of full flavored beer

1 1/2 tablespoons butter

1 tablespoon flour

2/3 cup Crystal Creamery Milk

2 teaspoons spicy brown mustard

1 cup shredded Beemster Smoked Gouda Cheese

2/3 cup shredded sharp Cheddar cheese

1/2 teaspoon smoked sea salt or garlic salt

Freshly ground pepper to taste

1 cup small elbow macaroni, cooked according to package directions 

Olive oil cooking spray

24 square wonton wrappers*

Place beer in a small saucepan and cook over medum heat until reduced to 1/2 cup. Preheat oven to 400°F and spray 24 mini muffin cups liberally with olive oil cooking spray. Press a won ton wrapper into each, pressing firmly so that the cups are flat on the bottom. Melt butter over medium heat in a medium saucepan. Add flour and cook for 1 minute, stirring constantly. Whisk in milk, reduced beer and mustard; bring to a simmer, stirring frequently. Slowly stir in cheeses adding a little at a time, cooking and whisking until fully melted before adding more. Stir in cooked macaroni and set aside. Preheat oven to 400°F and spray 24 mini muffin cups liberally with olive oil cooking spray. Press a won ton wrapper into each, pressing firmly so that the cups are flat on the bottom. Spoon macaroni mixture evenly into won ton cups. Bake for 10 to 15 minutes or until won ton wraps are lightly browned on the edges.  Makes 24 pieces. Serve warm or at room temperature.

*Muffin cup sizes vary. If using shallow muffin cups, increase the amount to 30.