Just about every mom at that dinner asked me for the recipe for these little pieces of convenience. I was just as eager to share it with them as they were to write it down. It’s so simple and really affordable to makes. It’s a lot more fun than making that boxed macaroni and cheese all the time too! Check out what they are saying about this recipe over at The Recipe Rebel:
“What a fun addition to a party! Love how easy these are!”
These are a great snack or an entire fun meal!
Ingredients
1 cup (125g) Catelli Gluten-Free Macaroni, dry
1 large egg
¾ cup 1% milk
2 cups (115g) Kraft shredded cheddar cheese
Instructions
In a medium pot over medium high heat, cook macaroni in boiling, salted water for 5 minutes or just until al dente (don’t overcook!). Drain and set aside.
Preheat oven to 375 degrees F and lightly grease 8 muffin cups (or use a silicone muffin pan, no greasing needed).
In a large bowl, whisk together egg and milk. Stir in cooked macaroni and shredded cheese.
Divide evenly between 8 muffin cups and bake for 20-22 minutes, until golden brown on top and completely set. Let sit for 5-10 minutes before running a knife carefully around the edge of the cup and removing. Serve.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Try with pepper jack cheese for a new twist.
Thanks again to The Recipe Rebel for this fun and tasty recipe.
