Mac and Cheese in Yorkshire Pudding

This cheesy mac and cheese is served in light and fluffy Yorkshire puddings for an eye-catching presentation.

Hands On: 25 minutes
Total Time: 50 minutes
Serves: 24

Ingredients

Yorkshire Pudding:
8	eggs
1 pkg (454 g)	Yorkshire pudding mix
Mac and Cheese:
4 cups	elbow macaroni
2 cups	diced onions
1 cup	each diced red and green bell peppers
2 tsp	paprika
11.3 oz (320 g)	Dr. Oetker Cheese Sauce Mix
1 ½ cups	shredded Cheddar cheese
½ cup	finely chopped fresh parsley

Yorkshire Pudding: Heat oven to 400°F. Generously grease 24 muffin cups; place in oven to preheat.
In mixing bowl, beat eggs with 2 ⅔ cups water; whisk in Yorkshire pudding mix until smooth. Using ¼ cup measure, pour batter into hot muffin pans.
Bake for 20 to 25 minutes until golden (if browning too quickly, reduce oven temperature to 350°F after 10 minutes).
Mac and Cheese: In large pot of boiling salted water, cook macaroni until al dente. Drain well and return to pot.
In skillet, sauté onions, bell peppers and paprika; toss vegetables with macaroni.
In large saucepan, whisk cheese sauce mix into 8 cups cold water; bring to boil over medium heat, stirring frequently. Reduce heat; simmer for 3 minutes, stirring occasionally. Pour cheese sauce over macaroni mixture; mix well.
7. Spoon ½ cup mac and cheese into each Yorkshire pudding. Sprinkle Cheddar and parsley over top.

Chef’s Tip: For smoky mac and cheese, add crispy cooked bacon.