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Easy Mac and Cheese Muffins




Source of Recipe


jenny


List of Ingredients




2 cups uncooked elbow macaroni
1 tbsp. butter or margarine
1 egg, beaten
1 cup milk
1-1/2 cups shredded sharp Cheddar cheese, divided
1-1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 tsp. olive oil
1/2 tsp. salt


Recipe



Heat oven to 350ºF (175ºC). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir bread crumbs, olive oil and salt; set aside. Bring a large pot of lightly salted water to a boil. Add macaroni and cook about 8 minutes, it should still be a little bit firm. Remove from heat, drain and return to pan; stir in butter and egg until pasta is evenly coated. Reserve 1/2 cup 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 30 minutes, or until topping is nicely browned. Allow muffins to cool a few minutes before removing from pan. This will allow cheese to set and hold muffin shape. Makes 12 servings.