Aren’t you just sometimes in the mood for some comfort food, when the wind is blowing and the snow is falling? These cute little Mac and Cheese Cups (via Pinterest) might be just the ticket. (Also a great little appetizer to share during Bowl games and such.)
2 cups uncooked elbow macaroni
1 Tbl. butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 tsp. olive oil
Salt, to taste
Preheat the oven to 350 degrees. Grease a muffin tin (or a mini muffin tin, depending on the size you want) with nonstick cooking spray.
Stir together the bread crumbs, oil and salt. Set aside.
Cook the noodles in a large pot of boiling water, for about 8 min. Remove from heat, drain, and return to pan. Add the butter and egg and stir until the pasta is evenly coated. Save out 1/2 cup of the mozzarella cheese and stir the remaining cheddar, mozzarella and milk into the pasta.
Spoon the noodles into the muffin tin. Sprinkle the top with the reserved cheese and the bread crumb mixture.
Bake for 30 minutes or until the top is lightly browned. Allow to cool for a few minutes before removing from pan.
We have a winner from our Loopy Academy Winter Break contest! We have a $50 Loopy credit going to Julie from Michigan, who is working on some WIP’s and knitting down her stash. Julie, we hope you find something fun to spend it on!