Macaroni & Cheese Muffins
Round butter-flavored crackers (I used Ritz, but I bet veggie crackers would be yummy)
1 (8-ounce) package elbow macaroni
1 can cheddar cheese soup
1/2 cup cooking creme (I used Philly Roasted Garlic) or 1/2 cup milk
3 cups shredded sharp Cheddar cheese (keep 1/4 cup out to sprinkle on top)
1 egg, lightly beaten
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper
- Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray. (Seriously, use muffin papers, you'll thank me later when you don't have to soak your muffin pans.)
-Place a cracker in the bottom of each muffin cup and set aside.
-Cook macaroni according to package directions; drain and return to pot.
-Stir in remaining ingredients till well-blended. Spoon mixture into muffin cups and sprinkle with extra cheese.
-Bake 15 to 18 minutes, or until heated through. Let stand for 5 minutes, remove from tin with knife if you don't use the muffin papers.