Grace Potters Macaroni and Cabot Cheddar Cupcakes

Ingredients

• Nonstick cooking spray
• 1 (14-ounce) box multigrain elbow macaroni
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small Spanish onion, diced
• 2 cups whole milk, divided
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 6 ounces Cabot® Seriously Sharp Cheddar, grated (about 1½ cups)
• 4 ounces Gruyere cheese, grated (about 1 cup)
• 2 ounces Cabot® Hot Habanero Cheddar (about 1/2 cup)
• 1 large egg
• 1/2 cup half-and-half
• 2 ounces Parmigiano Reggiano, finely grated, divided
• 1 tablespoon truffle oil, or to taste
• 2 teaspoons coarse kosher salt, or to taste
• 2/3 cups fine dry cornbread stuffing mix or coarse dry bread crumbs*
• * Grace likes the hearty texture of Pepperidge Farm Corn Bread Stuffing because it gives the cupcakes extra crunch!
• http://www.pepperidgefarm.com/ProductDetail.aspx?catID=770&prdID=120630

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