3/4 pound small pasta (mini shells, elbows, ditalini)
2 tbs butter
2 tbs flour
1 1/2 cups milk
1/4 tsp paprika
2 oz. cream cheese
1 1/2 cups shredded cheese
optional: 1/2 cup peas, steamed broccoli, steamed cauliflower, shredded chicken, grated carrot
Preheat oven to 375 and grease a standard muffin tin. Cook the pasta according to package directions. In a medium pan, melt the butter and whisk in the flour and paprika for one minute. Whisk in the milk, and simmer for two minutes until thickened. Add cream cheese. Remove from heat and add shredded cheese and mix ins. Stir in pasta.
Fill each muffin cup and press down firmly. Bake for 25 minutes.