Sure, mac 'n' cheese is pure comfort food. But too often it's a calorie landmine courtesy of the gooey cheese, which is why making individual servings in a muffin tin is the perfect way to control portions. Kids are sure to love this reinvention bejeweled with crunchy panko crumbs.
8 ounces whole grain elbow macaroni pasta
1 1/2 cups shredded cheddar cheese (about 6 oz.)
1/2 cup plus 2 tbsp grated Parmesan cheese
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 tbsp chopped chives
1/4 tspn cayenne pepper (optional)
1/4 tspn ground nutmeg
1 tbsp grainy or Dijon mustard
1/4 tspn salt
1/4 tspn black pepper
2 tbsp unsalted pepper
3/4 cup panko (Japanese-style) bread crumbs
- Cook the macaroni according to the package instructions until al dente.
- Preheat the oven to 375 degrees Fahrenheit.
- Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the Parmesan cheese.
- 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, nutmeg, mustard, salt, and pepper and mix well. 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.
- 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.
Recipe courtesy of Muffin Tin Chef by Matt Kadey
Italy [ print this recipe for Mini Macaroni and Cheese ]