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Mac and Cheese Cups

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
12 servings
Lunch
Mac and Cheese Cups
Ingredients
  • cooking spray
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 2 cups uncooked elbow macaroni
  • 1 egg, beaten
  • 1 tablespoon butter
  • 1 1/2 cups shredded mozzarella cheese
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 cup milk
Instructions
1
Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Spray a muffin tin with cooking spray to prevent the mac and cheese cups from sticking.
3
In a small bowl, mix together bread crumbs, olive oil, and salt until they form a smooth paste; set aside.
4
Fill a large pot with water and add a pinch of salt, bringing it to a boil.
5
Cook pasta in the boiling water until it's tender but still slightly firm, about 8 minutes.
6
Drain the cooked pasta and return it to the pot.
7
In a separate bowl, whisk together beaten egg and melted butter until well combined.
8
Add the cooked pasta to the bowl, stirring constantly until it's evenly coated with egg and butter mixture.
9
Stir in shredded mozzarella cheese, 1 cup of cheddar cheese, and milk until the mixture is smooth.
10
Spoon the mac and cheese mixture into the prepared muffin tin, filling each cup about 3/4 of the way full.
11
Sprinkle the remaining 1/2 cup of cheddar cheese over the top of each mac and cheese cup.
12
Sprinkle the bread crumb mixture evenly over the tops of the mac and cheese cups.
13
Place the muffin tin in the preheated oven and bake until the topping is nicely browned, about 30 minutes.
14
Remove the mac and cheese cups from the oven and allow them to set for a few minutes before removing them from the tin.