I love macaroni and cheese but tend not to eat it because of its unhealthiness factor. These macaroni & cheese muffins are the perfect solution because they are already in serving size form. They are so good!!! I had to stop myself from eating as many as I would have liked to. I made 24 or you can cut all the ingredients and half and make twelve,
I forgot to show the salt and pepper in the photo of ingredients.
Cook and drain elbow macaroni.
Return elbows to stock pot. Add half of shredded cheese, butter, garlic, and powdered mustard.
Whisk eggs and milk in separate bowl.
Add milk and egg mixture to stock pot along with salt and pepper. Stir in remaining cheese.
Pour into two greased muffin tins. Bake uncovered at 400 degrees for 15-20 minutes.
Remove from oven.
Macaroni & Cheese Muffins (Source: Dinosaurscan’teatpizza.com)
Yields 24 servings
16 ounces elbow macaroni
3 garlic cloves, minced
1/2 stick unsalted butter
4 cups shredded cheddar cheese
2 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
Preheat your oven to 400. Line 2 12-cup muffin tins with liners. ( I just sprayed mine with Pam and that worked.)
You’ll want to put your muffin tin on a baking sheet to catch any overspill during the baking process.
Cook the macaroni according to package directions, drain, and return to the pot.
Put pot back on the stove over low-medium heat.
Add butter, garlic, dry mustard, and about ½ the cheese.
Stir for a few moments until things begin to melt.
Combine eggs and milk together, stir, and add to the pot of macaroni.
Add the remaining cheese slowly, and stir. Let sit on the heat for a few minutes. It will be very soupy; that’s okay.It all works out. PROMISE.
Ladle the macaroni soup into your muffin pan and bake for 15 – 20 minutes or until bubbly.
Nutrition facts for 1 muffin:Calories: 199
Fat: 12 grams
Carbohydrates: 16 grams
Fiber: 1 gram
Protein: 9 grams
Weight Watchers Points Plus for 1 muffin= 6 WWPP