Mac ‘n Cheese Minis
Mac ‘n Cheese Minis
Servings
Ingredients
- 1 cup Panko bread crumbs, divided
- 8 ounces Elbow macaroni - cooked al dente
- 2 1/2 cups Shredded cheddar cheese - divided
- 2 tablespoons Butter - melted
- 2 Eggs - beaten
- 1 1/4 cups Milk
- 1/2 cup Sour cream
- Salt and pepper
- 1 teaspoon Dijon mustard - optional
Instructions
- Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray.
- Sprinkle muffin cups with a little of the Italian breadcrumbs.
- Shake out the extra breadcrumbs so that the cups are just lightly coated.
- In a bowl whisk eggs and milk together.
- In a big bowl, mix butter, 1 1/2 cups of cheese and sour cream into the hot macaroni.
- Next stir in egg mixture, mustard and a little salt and pepper. Stir to combine.
- Use an ice cream scoop or a small measuring cup to spoon macaroni mixture into each of the muffin cups.
- Top each with some of the remaining cheese and a some of the breadcrumbs.
- Bake for 15-20 minutes or until bubbly.
- Allow them to cool a couple minutes in the tin before serving. You may need a knife to run around the edges of each to remove the mac ‘n cheese minis from tins.
Notes
You can easily cut the recipe in half to make 6 Mac ‘n Cheese Minis.Â
Nutrition
Calories: 465kcal | Carbohydrates: 40g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 444mg | Potassium: 269mg | Fiber: 2g | Sugar: 5g | Vitamin A: 762IU | Vitamin C: 0.2mg | Calcium: 455mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Made these to go with Easter leftovers. Our family enjoyed them, even the teens and college aged kids! So easy to make & would be great for a quick snack on the go, too.
These would be good if you had a daycare setting..a small portion with plenty of protein.