Ingredients
Scale
- Cooking spray (as needed)
- ½ cup seasoned dry bread crumbs
- 2 teaspoons olive oil
- ½ teaspoon salt
- 2 cups uncooked elbow macaroni
- 1 large egg, beaten
- 1 tablespoon butter
- 1½ cups shredded mozzarella cheese
- 1½ cups shredded sharp Cheddar cheese
- 1 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease muffin pan thoroughly with cooking spray
- Combine bread crumbs, olive oil, and salt in small bowl. Mix until evenly coated
- Boil salted water in large pot. Cook elbow macaroni for 8 minutes until al dente. Drain completely
- Return pasta to pot. Stir in beaten egg and butter until pasta is coated evenly
- Mix in mozzarella, 1 cup cheddar, and milk until well combined and creamy
- Spoon mixture into prepared muffin cups. Top with remaining cheddar and breadcrumb mixture
- Bake 30 minutes until tops are golden brown. Let cool 5 minutes before removing
Notes
- Don’t overcook the pasta initially since it continues cooking in the oven
- Let the mixture cool slightly before adding the egg to prevent scrambling
- Pack the mixture firmly into muffin cups to prevent falling apart
- Use freshly shredded cheese for better melting and flavor than pre-shredded
- Allow muffins to rest before removing to maintain their shape
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 45mg