Recipe/Ingredients: (Makes 12 muffins) 1/2 Box (8 oz uncooked) Elbow Macaroni 2 Cups Grated Cheddar Cheese 1 Cup Grated Parmesan Cheese 1 Cup Seasoned Bread Crumbs 1/4 Cup Butter (melted) - Plus 2 Tbls cold butter 2 Eggs (beaten) 1/2 Cup Whole Milk 1/2 Cup Hot Buffalo Sauce Blue Cheese Crumbles (optional)
Mix together Bread Crumbs, 1 cup Cheddar, 1/2 cup Parmesan, and 1/4 cup Melted Butter. Press firmly onto the bottom and up the sides of muffin tin. In a medium bowl mix together beaten Eggs, Milk, and Hot Buffalo Sauce. Set aside. Bring a medium pot of water to a boil. Cook Macaroni - about 6 minutes. Strain and transfer to a large mixing bowl. While the macaroni is still hot, add 2 Tbls butter and remaining 1 cup Cheddar and 1 cup Parmesan. Mix well, then incorporate the Milk/Hot Sauce/Egg mixture. Spoon noodles into your prepared muffin tins and finish with Blue Cheese Crumbles (or additional cheddar if you prefer). Bake in preheated oven for 25 minutes at 175˚C/350˚F Allow to cool in pan for 5-10 minutes before removing. Serve and enjoy!
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