Quick-Fix Macaroni and Cheese Muffins

By ldelmas

Ingredients

• 8 ounces small elbow macaroni (about 2 1/2 cups)
• 2 cups reduced-fat sharp cheddar cheese
• 2 teaspoons cornstarch
• 1 cup low-fat milk
• 1 large egg
• 1/2 teaspoon garlic salt
• 1/2 cup panko breadcrumbs
• 2 teaspoons melted butter.

Details

Servings 1
Adapted from marlenekoch.com

Preparation

Step 1

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.