Mini Macaroni and Cheese

From Muffin Tin Chef by Matt Kadey....

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.

Ingredients:
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

Preparations:

1. Cook the macaroni according to the package instructions until al dente.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the Parmesan cheese.
4. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. 
5. 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. 
6. Heat the butter in a medium skillet over medium heat.  Stir in the bread crumbs and cook until browned, stirring regularly. 
7. Stir the remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes.
8. Let cool for 5 minutes before unmolding.

Serves 4

Recipe courtesy of Muffin Tin Chef by Matt Kadey

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