Instructions

1. Preheat the oven to 180c.
2. Place the macaroni in a pan of boiling water and cook on the hob as per the package instructions.
3. In a separate large saucepan melt the butter then add in the flour and stir until combined. Slowly pour in the milk and whisk until it the lumps start to break down. Cook the sauce for 4-5 minutes until thickened, whisking regularly. Add the cheese and remove from the heat.
4. When the pasta is cooked, drain it and add it to the cheese sauce along with the frozen peas. Season to taste.
5. Grease a muffin tin with a little butter or spray oil and spoon in the macaroni cheese. Top with some extra cheese and bake in the oven for 20 minutes.
6. Once the macaroni cheese muffins have been baked, allow them to cool before attempting to remove them from the muffin tins or they will fall apart.
7. Store in the fridge for up to 3 days. The muffins can be eaten cold or reheated in the microwave or oven.