Mac and Cheese Muffins

 

(the picture is from allrecipes.com since I forgot to take one)

Ingredients

• 2 cups uncooked elbow macaroni
• 1 tablespoon butter
• 1 egg, beaten
• 1/2 cup sour cream
• 1 1/2 cups shredded sharp Cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 3 tsp hot sauce (or more if you like it spicy)
• 1 tsp onion powder
• 1/2 cup seasoned dry bread crumbs
• 2 teaspoons olive oil
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
3. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

These are super good!  I am always looking for things my kids like, and things I can make and freeze and this fits both criteria.  Once they have cooled, just pop them in a freezer long enough to keep their shape and then put them all in a freezer bag.  They reheat wonderfully!

I made this recipe for a for a BSI (Blogger secret Ingredient) contest hosted by Debbi Does Dinner and BSI. If you are looking for some good, low calorie, tasty, awesome recipes, check out Debbi's blog.  It is fabulous!!