Here are things I will always miss about home:
- Being 30 minutes away from the Lilly sale, and being able to go over multiple days.
- The Phillies.
- Houses with yards.
The DC area has none of these things. And it likely never will. I’ve come to accept it. In return, I have conceded one thing to DC. One thing that no other metropolitan area can claim as its own. Old Bay.
If you’re not familiar, it’s a seasoning blend that people here put on crabs. As I don’t get the whole crab thing, I put it on fries, in these crackers, and more recently, in Annie’s Mac and Cheese Bites.
I got the inspiration from Cari Faye, who has a crab mac and cheese she raves about. While I didn’t add any seafood to this, the Old Bay was a fun tweak that gave the mac and cheese a hometown flair. Each cup is creamy, indulgent, and portable–a winning combination for any and all summer entertaining.
To make 18, you will need:
- 12 oz. (3/4 box) macaroni noodles
- 1 1/2 C breadcrumbs
- 6 T melted butter
- 3 C cheddar cheese, divided
- 2 T cold unsalted butter
- 1 T Old Bay seasoning
- 1 egg, beaten lightly
- 1/4 C yogurt (I used full-fat)
- 1/2 C milk (I used skim)
Preheat the oven to 350 degrees. Spray muffin tins with nonstick cooking spray. Combine bread crumbs, melted butter, and 1/2 C cheddar cheese in bowl until mixture resembles coarse sand. Scoop out about 1/8 C of mixture (I used my 1/4 C measure to do this), and pour into prepared muffin tins. Use the bottom of the cup to press the mixture down the bottom, and up the sides a bit.
Meanwhile, prepare pasta according to package directions. In measuring cup, mix egg, yogurt and milk. Drain pasta, and add 2 C cheese, 2 T cold butter, Old Bay, and milk mixture. Fill each muffin tin with 1/4 C pasta mixture, and top with remaining 1/2 C cheese.
Bake for 20-25 minutes, until tops are golden in color. Remove from oven and let cool 10 minutes before sliding the cups out of the pan.