Wednesday, 29 July 2015

Baked macaroni and cheese muffins

Baked macaroni and cheese muffins

  • 2 cups uncooked elbow macaroni
  • 2 tablespoons butter
  • 1 egg, beaten
  • 1 tablespoon sour cream
  • 3/4 cup milk
  • 2 ½ cups shredded cheese
  • ¼ cup bread crumbs
  • 1 teaspoon salt
  • Pepper to taste
  • Dash of garlic powder
  • Cooking spray

  1. Preheat oven to 180°C. Boil salted water in a large pot and add the elbow macaroni. Boil according to package directions, then drain and return macaroni to pot without heating it again.
  2. Stir in butter, beaten egg and sour cream.
  3. Add 2 cups of shredded cheese and milk and stir over low heat until the sauce starts to thicken.
  4. Generously grease a 12-cup muffin tin. Scoop the macaroni evenly into each cup.
  5. Mix the reserved 1/2 cup of shredded cheese with 1/4 cup of bread crumbs and sprinkle over the muffins. Spray the top of the muffins with cooking spray.
  6. Bake for 30 minutes and let it cool for a few minutes before removing from pan

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