- Prep Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- 2 tablespoons Vigo Extra Virgin Olive Oil
- 1 1/4 cups Vigo Elbow Pasta
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup heavy cream
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1 teaspoon Alessi Roasted Garlic Puree
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon turmeric
- 2 eggs, beaten
- Chives, for garnish
Preheat oven to 400° F. Use 1 tablespoon of the olive oil to grease 12 muffin cups, blotting excess oil with a paper towel.
In a heavy bottomed pot, melt butter on medium heat. Add flour, stirring until all lumps are gone. Pour in cream and season with salt and pepper. Cook over medium heat stirring occasionally until mixture is thick and smooth. Add garlic, cheese, and turmeric and stir until melted then remove from heat.
Cook pasta according to package directions. Add cooked pasta to cheese sauce and let cool before adding eggs.
Divide macaroni and cheese evenly among the 12 muffin cups. Bake for 15-17 minutes and allow to cool before removing from muffin cups. If necessary, use a knife to loosen edges before removing. Top with chives and serve.