Ingredients
12
12 servings
- •cooking spray
- •0.5 cup seasoned dry bread crumbs
- •2 teaspoons olive oil
- •0.5 teaspoon salt
- •2 cups uncooked elbow macaroni
- •1 egg, beaten
- •1 tablespoon butter
- •1.5 cups shredded mozzarella cheese
- •1.5 cups shredded sharp Cheddar cheese
- •1 cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan with cooking spray.
- Stir together bread crumbs, olive oil, and salt in a small bowl until well combined; set aside.
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 209
- Carbohydrate: 18g
- Fat: 10g
- Fiber: 1g
- Protein: 11g
- Sugar: 2g
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