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Friday, March 6, 2015
Ultra- Easy, Yummy-in-the-Tummy Mac N Cheese Muffins ... really good!!
A friend shared this with me recently --
just got around to trying it this week.
Oh my.. they are wonderful!
And easy to put together ~
Decided to make over-sized muffin sized ones and not normal size ones this time.
DH took some to work for his dinner.
Mac and Cheese Cups
2 cups uncooked macaroni (I used shells, Bonnijean used elbows - doesn't matter) 1 Tbl. 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 tsp. olive oil Salt, to taste
Preheat the oven to 350 degrees. Grease a muffin tin (or a mini muffin tin, depending on the size you want) with nonstick cooking spray.
Stir together the bread crumbs, oil and salt. Set aside.
Cook the noodles in a large pot of boiling water, for about 8 min. Remove from heat, drain, and return to pan. Add the butter and egg and stir until the pasta is evenly coated. Save out 1/2 cup of the mozzarella cheese and stir the remaining cheddar, mozzarella and milk into the pasta.
Spoon the noodles into the muffin tin. Sprinkle the top with the reserved cheese and the bread crumb mixture.
Bake for 30 minutes or until the top is lightly browned. Allow to cool for a few minutes before removing from pan.
Comments: I only used about a cup each of the cheeses. The olive oil I used was from my garlic jar (When I get garlic, I separate the head of garlic into the separate teeth and then store the teeth in just enough olive oil to cover the teeth. The garlic stays usable for a long time in the fridge and then I have flavored oil to use in cooking.) Anyway, this gave the crumb topping a bit of a garlic taste ... which was a nice accent to the macaroni and cheese.
Really good recipe ... will make this often. Thanks bunches, Bonnijean!