Source: Muffin Tin
Chef, by Matt Kadey
Mini Macaroni & Cheese
8 oz macaroni
6 oz cheddar cheese, shredded
½ C plus 2 T grated Parmesan cheese
2 eggs
¾ C milk
1/3 C plain yogurt
¼ C sun-dried tomato pesto
2 chopped green onions
1 T grainy mustard
dash nutmeg
dash pepper
2 T butter
¾ cup Panko bread crumbs
Cook macaroni. Drain pasta, return it to pot and stir in the
cheddar cheese and ½ C of the Parmesan cheese. In medium-sized bowl beat the
eggs. stir in the milk, yogurt, spices and mustard. Add egg mixture to pasta,
along with chives. Mix well. Divide the mixture among 12 medium muffin cups.
Heat the butter in a skillet and cook until browned, stirring regularly. Stir
in the remaining 2 T Parmesan cheese into the toasted bread crumbs, sprinkle
over pasta mixture. Bake at 350 until set, about 15 minutes.