I LOVE TO USE CUPCAKE AND MUFFIN TINS as intended—for cupcakes and muffins (both savory and sweet)—but I also love to use them for pies, meatloaf, and macaroni and cheese. Yes, macaroni and cheese!
Simply mix cooked macaroni with a few ingredients, scoop it into muffin tins, and presto: individual servings of marvelous macaroni and cheese that you can eat out of hand. Add these to your next potluck and watch them disappear! (PS I find foil liners , found easily right next to the usual paper ones work best. Pull out the paper liner in each and save that for another use.)
Ingredients
8 ounces small elbow macaroni (about 2½ cups)
2 cups reduced-fat sharp cheddar cheese
2 teaspoons cornstarch
1 cup low-fat milk
1 large egg
½ teaspoon garlic salt
½ cup panko breadcrumbs
2 teaspoons melted butter
Instructions
1. Preheat the oven to 400ºF. Place foil or paper liners in a 12-cup muffin tin and spray lightly with non-stick baking spray
2. Cook the macaroni according to the package directions. Drain and immediately return to the pot. Add the cheese and stir until it is nearly melted.
3. In a medium bowl, whisk together the cornstarch and milk. Add the egg and whisk until smooth. Pour the milk mixture over the macaroni and mix well.
4. In a small bowl combine the butter and the breadcrumbs. Scoop the macaroni mixture evenly into the prepared muffin tins (it will be wet and milky, but don’t worry, it will bake up fine). Sprinkle 2 teaspoons crumbs on each and bake for 20 minutes.
NUTRITION INFORMATION PER SERVING (1 muffin): Calories 127 | Carbohydrate 18g (Sugars 1.5g) | Total Fat 3g (Sat Fat 1g) | Protein 9g | Fiber 3g | Cholesterol 20mg | Sodium 210mg | Food Exchanges: 1 Starch, 1 Lean Meat | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 3 Smart Point Comparison = 3
Marlene Says: While any elbow macaroni will do, I used Ronzoni Smart Taste pasta, a white pasta that’s fortified with fiber, calcium and vitamins for these delicious, nutritious, calcium-rich “muffins.”
