Pimiento Mac ‘n Cheese Cups

½        cup whole milk

4         ounces cream cheese

1         cup grated sharp Cheddar cheese, about 4  ounces

¹⁄8       teaspoon cayenne pepper 1 to 2  dashes hot sauce

4         ounces elbow macaroni, cooked  per package instructions

2         ounces drained, diced pimiento peppers (about ¼  cup)

2         tablespoons mayonnaise

Kosher salt and black pepper to  taste

¼        cup crushed saltine crackers, about 5 crackers, divided

Butter for greasing

1 . In a small saucepan, combine milk and cream cheese over medium-low heat, stirring with a wooden spoon until smooth. Add Cheddar cheese and continue to cook, stirring constantly, until thick and creamy. Remove cheese mixture from heat and stir in cayenne and hot sauce.

2 . Add elbows, pimiento peppers and mayonnaise to cheese mixture and stir until combined. Season to taste with salt and pepper.

3 . Thoroughly grease a 6-cup muffin pan with butter and dust the inside of each cup with half of the crushed crackers.

Divide the macaroni and cheese among the cups and sprinkle with the remainder of the crushed crackers.

4 . Place muffin pan directly on the bottom of the AirFryer and set temperature for 350°F for 10 minutes, baking until bubbly and tops are golden brown. Allow to cool slightly, about 5 to 10 minutes. Run a knife along the edge of each cup to loosen from pan. Serve warm.