01/05/2015 Easy Mac and Cheese Muffins

Easy Mac and Cheese Muffins

Recipe Courtesy of Kaye Vander Vorst

2 cups uncooked elbow macaroni
1 Tbsp. butter
1 egg, beaten
1 cup milk
1 ½ cups shredded sharp cheddar cheese
1 ½ cups shredded mozzarella cheese
½ cup seasoned dry bread crumbs
2 tsps. Olive oil
½ tsp. salt

Preheat oven the 350 degrees.

Grease muffin tins with nonstick cooking spray.

In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.

Bring a large pot of lightly salted water to a boil.

Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan. Stir in the butter and egg until pasta is evenly coated.

Reserve ½ cup shredded cheddar cheese and stir the remaining cheddar cheese, mozzarella cheese and milk into the pasta.

Spoon into the prepared muffin tin and sprinkle the reserved cheese and bread crumb mixture over the tops.

Bake for 25-30 minutes or until the topping is nicely browned.

Let the muffins cool for a few minutes before removing from the pan; this will allow the cheese to set and they will hold their muffin shape.