Mini Mac and Cheese

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Mini Macaroni and Cheese (Main Dish)

  INGREDIENTS:

  •      8 ounces whole-grain macaroni (elbow) pasta
  •      1 1/2 cups shredded cheddar cheese (about-
  •      -6 ounces)
  •      1/2 cup plus 2 tablespoons grated Parmesan-
  •     -cheese (about 2½ ounces), divided
  •      2 large eggs
  •      3/4 cup low-fat milk
  •      1/3 cup plain low-fat yogurt, preferably Greek-style
  •      1/2 cup chopped sun-dried tomatoes
  •      2 tablespoons chopped chives
  •      1/4 teaspoon cayenne pepper
  •      1/4 teaspoon ground nutmeg
  •      1 tablespoon grainy or Dijon mustard
  •      1/4 teaspoon salt
  •      1/4 teaspoon black pepper
  •      2 tablespoons unsalted butter
  •      3/4 cup panko (Japanese-style) bread crumbs

“Then get ready for compliments. Besides having a taste that kids and adults alike adore, this reinvented, comfort-food classic is sure to dress up your table. ”

INSTRUCTIONS:

  1. Cook the macaroni according to the package instructions until al dente.
  2. Preheat the oven to 375°F. Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the Parmesan cheese.
  3. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, cayenne, if using, nutmeg, mustard, salt and pepper and mix well.
  4. Divide the mixture among 12 medium muffin cups. Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly.
  5. Stir the remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes.
  6. Let cool for 5 minutes before unmolding.

 

adapted from: http://www.boomerbrief.com/2012/06/mini-macaroni-and-cheese.html