These mac and cheese cups take a fun approach to the usual mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!
Ingredients
- cooking spray:
- seasoned dry bread crumbs: 0.5 cup
- olive oil: 2 tsp
- salt: 0.5 tsp
- uncooked elbow macaroni: 2 cups
- egg: 1 piece (beaten)
- butter: 1 Tbsp
- ½ cups shredded mozzarella cheese: 1 piece
- ½ cups shredded sharp Cheddar cheese: 1 piece
- milk: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan with cooking spray.
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Stir together bread crumbs, olive oil, and salt in a small bowl until well combined; set aside.
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Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
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Stir beaten egg and butter into cooked pasta until pasta is evenly coated. Stir in mozzarella cheese, 1 cup Cheddar cheese, and milk until well combined. Spoon mixture into the prepared muffin tin. Sprinkle with remaining 1/2 cup Cheddar cheese. Sprinkle bread crumb mixture over the tops.
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Bake in the preheated oven until the topping is nicely browned, about 30 minutes. Allow mac and cheese cups to set for a few minutes before removing from the pan.
