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- Prep
- 10 mins
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- Total
- 40 mins
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- Serving
- 12 muffins
Ingredients
- 2 cups elbow macaroni, uncooked
- 1 c. milk
- 1/2 c. bread crumbs
- 1 tbsp. butter
- 1/2 c. cheddar cheese
- 3/4 c. Stella® Parmesan cheese
- 3/4 c. Stella® Asiago cheese
- 1 egg
- 1 tsp. salt, divided
- 2 teaspoons pepper
Directions
- Heat oven to 350 oF. Spray a muffin tin with cooking spray and set aside. In a medium sized pot, boil water with ½ tsp salt. Once boiling, add elbow macaroni and cook for 8 minutes. Remove from heat, drain, and place back into the pot. Add half the amount of cheese, egg, butter, remaining salt, pepper and stir well. Then stir in milk.
- Scoop macaroni and cheese into the muffin tin. Once the tin is full, sprinkle bread crumbs and remaining cheese onto the top. Place in oven and bake for 30 minutes.
Suggested Cheeses
Black Creek® Sharp Cheddar Cheese (Aged 9 Months)
Black Creek® Cheddar cheeses are made using old-world craftsmanship by Gregg Palubicki, a certified Wisconsin Master Cheesemaker. The result? The finest in premium Wisconsin Cheddar cheese with a dedication to quality you can taste.
