Ingredients:
- 8 oz mini pasta (such as macaroni or shells)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- Chopped fresh parsley for garnish (optional)
Directions:
Step 1: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
Step 2: Cook the mini pasta according to the package instructions until al dente. Drain and set aside.
Step 3: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Step 4: Add the sliced mushrooms to the skillet and cook until they are softened and browned, about 5-7 minutes. Season with salt and pepper to taste.
Step 5: Sprinkle the flour over the mushrooms and stir to combine. Cook for an additional 1-2 minutes to cook off the raw flour taste.
Step 6: Gradually pour in the milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens, about 3-5 minutes.
Step 7: Remove the skillet from the heat and stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and smooth.
Step 8: Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the mushroom-cheese sauce.
Step 9: Divide the pasta mixture evenly among the muffin cups in the prepared tin.
Step 10: In a small bowl, mix together the breadcrumbs with a little melted butter until coated. Sprinkle the breadcrumb mixture over the tops of the pasta cups.
Step 11: Bake in the preheated oven for 15-20 minutes, or until the pasta cups are golden brown and bubbly.
Step 12: Remove from the oven and let cool for a few minutes before serving.
Step 13: Garnish with chopped fresh parsley if desired, and enjoy your Mini Mushroom Pasta Bakes!