Description
This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!
Ingredients
- 2 cups uncooked elbow macaroni
- 1 tablespoon 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 teaspoons olive oil
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin 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 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese
- milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
- Bake for 30 minutes in the preheated oven
- or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12