Macaroni and Cheese in Muffin Tin

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.