I had a lot of Macaroni Pasta left over from my Barefoot Blogger Mac and Cheese so I decided to make something creative. What could be cuter than little Mac and Cheese Muffins? I added some Peas and Carrots for color and to sneak in some veggies! The crunchy bread crumb topping was SO yummy and they're just perfect size for appetizers. :)
Ingredients: (6 muffins)
1 c uncooked elbow macaroni
1 c frozen peas and carrots
1 Tbsp butter
½ c milk
1 c shredded Cheddar cheese
½ c shredded mozzarella cheese
¼ c seasoned dry bread crumbs
1. Preheat oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray or line with foil liners.
2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 4 minutes. Add peas and carrots and cook an additional 4 minutes. Remove from the heat, drain and return to the pan; stir in butter until melted and pasta is evenly coated.
3. Add both cheeses and milk; stir until cheese is melted. Spoon into the prepared muffin tin and sprinkle bread crumbs over the tops.
4. Bake for 30 minutes, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan.