This was a very basic recipe that originally didn’t call for any seasoning other than a little salt added to the bread crumbs. You can basically make mac and cheese the way you normally do, but bake it in a greased muffin tin for a different and fun presentation. It’s also a neat way to control portions and serving sizes.
- 2 cups uncooked elbow macaroni
- 1 tablespoon butter
- 1 egg, beaten
- 1 cup milk
- 1 1/2 cups shredded sharp Cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup seasoned dry bread crumbs
- 2 teaspoons olive oil
- salt, pepper, garlic powder, paprika, to taste
- 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 and olive oil ; 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. Add salt, pepper, garlic powder, and paprika, to taste. 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.
Modified from: All Recipes