Side Pannel
Mini Macaroni and Cheese
Mini Macaroni and Cheese
- Recipe Submitted by Herb on 11/14/2014
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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
