Ingredients and Weight:
- 1 (15-ounce) box of elbow macaroni
- 1/2 cup (4 ounces) sharp cheddar cheese, shredded
- 1/2 cup (4 ounces) mozzarella cheese, shredded
- 1/4 cup (1 ounce) Parmesan cheese, shredded
- 2 eggs
- 1/2 cup (4 ounces) milk
- 1/4 cup (1 ounce) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
1
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Cook macaroni according to package directions. Drain and set aside.
- In a large bowl, combine cooked macaroni, cheddar cheese, mozzarella cheese, Parmesan cheese, eggs, milk, flour, salt, and pepper. Stir until well combined.
- Fill muffin cups with the macaroni mixture.
- Bake for 20-25 minutes, or until golden brown.
Nutritional Information:
- Calories: 250
- Fat: 12g
- Cholesterol: 120mg
- Sodium: 320mg
- Carbohydrates: 25g
- Protein: 10g
Dish Characteristics:
- Easy and convenient to prepare
- Creamy and cheesy
- Perfect for a quick and satisfying snack or meal
User Comments:
- "These mac and cheese muffins are so easy to make and they're always a hit with my family."
- "I love the crispy edges and the gooey center. They're the perfect comfort food."
- "I've made these muffins with different types of cheese, and they're always delicious. I highly recommend experimenting with your favorite cheeses."
- "My kids love these muffins and they're so easy to pack for lunch."
Special Precautions and Tips:
- Make sure the macaroni is cooked al dente before adding it to the muffin mixture. This will prevent the muffins from becoming too mushy.
- If you don't have a muffin tin, you can bake the macaroni mixture in a 9x9 baking dish. Just increase the cooking time by 10-15 minutes.
- These muffins can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and then bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until warmed through.
