Macaroni and Cheese Cups

(from desert.rose32’s recipe box)

Categories: sides

Ingredients

  • 8 ounces macaroni pasta
  • 1 1/2 cups shredded cheddar cheese (about 6 ounces)
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese (about 21/2 ounces), divided
  • 2 large eggs
  • 3/4 cup low-fat milk
  • 1/3 cup plain low-fat yogurt, preferably Greek-style
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tablespoons chopped chives
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon grainy or Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 3/4 cup panko bread crumbs

Directions

  1. Cook the macaroni according to the package instructions until al dente. Preheat the oven to 375°F. Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the Parmesan cheese. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, cayenne, if using, nutmeg, mustard, salt and pepper and mix well. Divide the mixture among 12 medium muffin cups. Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly. Stir the remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes. Let cool for 5 minutes before unmolding.

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