Easy Macaroni And Cheese Muffins
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
1/2 teaspoon salt
Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin. 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 the muffins will hold their
shape.
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
1/2 teaspoon salt
Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin. 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 the muffins will hold their
shape.
