Oh muffin pan, how do we love thee? You make it so easy breezy for us to make caramel apple cupcakes, healthy zucchini muffins, even deep dish pizzas. It’s no secret that we’re total muffin pan addicts, mostly because they’re one of the most versatile tools in the kitchen – and we’re not just talking cupcakes and muffins here. Follow the recipes below to see how we planned the food for an entire party around one genius pan.
And to take things even further, we served up all of this deliciousness in one jumbo pan (cocktail included)! This little hack of ours would be great for bite size meals at bridal showers, baby showers, bachelorette parties, and the like.
If you’re new to the world of culinary creativity, or have a friend who claims they don’t know how to cook, may we suggest gifting them a muffin pan or two? Jumbo ones, mini ones, and regular-sized ones all make perfect wedding gifts – helloooo registry! It’s seriously all you need to make all your hostess-with-the-mostest dreams come true.
Ingredients: – 2 cups elbow pasta – 2 tablespoons butter – 2 tablespoons flour – 1 ½ cups 2% milk – 3 cups shredded Mexican cheese blend – 1 can (4 oz) green chiles – Garnish: finely chopped jalapeños
Tools: – KitchenAid Mini Muffin Pan – KitchenAid 10-piece Stainless Steel Cookware Set – HPK 6-piece cooling rack
Preheat oven to 350 degrees F. Boil pasta according to package directions. Start by melting the butter in a medium saucepan over medium-low heat. Once butter is melted, add flour and stir until bubbling, then continue to cook for another minute.
Stir in milk and bring to a boil. Continue stirring until sauce is thickened, then add cheese and green chiles. Mix until cheese is melted. Add pasta and toss until combined Spoon mixture into mini muffin pans, and bake for 20 minutes.