Ingredients
Serves: 16 Servings
1 pound small elbow macaroni cooked al dente
½ cup (1 stick) unsalted butter
½ cup all-purpose flour
2¼ cups milk
1 teaspoon salt
2 cups packed shredded Gruyere cheese (8 ounces)
2 cups shredded Cheddar (8 ounces)
Nonstick cooking spray, for spraying muffin pans
Preparation
