Ingredients
The following ingredients have 12 Servings
- 2 cups uncooked elbow macaroni
- 2 tablespoons butter
- 1 egg (beaten)
- 1 tablespoon sour cream
- ¾ cup milk
- 2 cups shredded cheese (I used a cheddar and jack blend)
- 1/2 cup shredded cheese
- ¼ cup breadcrumbs
- 1 teaspoon salt
- Pepper to taste
- Dash of garlic powder
- Cooking spray
Instruction
- Preheat oven to 350 degrees. Boil a large pot of salted water and add the elbow macaroni. Boil according to package directions, then drain and return macaroni to pot with no heat.
- Stir in butter, beaten egg and sour cream.
- Add 2 cups of shredded cheese and milk and stir under low heat until the sauce starts to thicken a bit.
- Generously grease a 12 cup muffin tin. Scoop the macaroni evenly into each cup.
- Mix the reserved ½ cup of shredded cheese with ¼ cup of bread crumbs and sprinkle over the muffins. Spray the top of the muffins with cooking spray.
- Bake for 30 minutes and let cool for a few minutes before removing from pan.
