• Prep Time:
  • Cooking Time:
  • Serves:

Mini Macaroni and Cheese

  • Recipe Submitted by on

Category: Breakfast, Healthy Recipes, Cheese, Tomatoes

 Ingredients List

  • 8 ounces whole-grain macaroni (elbow) pasta
  • 1 1/2 cups shredded cheddar cheese (about 6 ounces)
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese (about 2½ ounces), divided
  • 2 large eggs
  • 3/4 cup low-fat milk
  • 1/3 cup plain low-fat yogurt, preferably Greek-style
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tablespoons chopped chives
  • 1/4 teaspoon cayenne pepper (optional ... unless you're from Texas then it's required. We tested with Frank's RedHot Cayenne Pepper Sauce.)
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon grainy or Dijon mustard (we tested with a grainy brown mustard)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 3/4 cup panko (Japanese-style) bread crumbs


1. Cook the macaroni according to the package instructions until al dente. Preheat the oven to 375°F.

2. Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the Parmesan cheese.

3. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, cayenne, if using, nutmeg, mustard, salt and pepper and mix well.

4. Divide the mixture among 12 medium muffin cups. Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly.

5. Stir the remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes. Let cool for 5 minutes before unmolding.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?