Recipe Details
Ingredients
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cooking spray
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½cupseasoned dry bread crumbs
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2teaspoonsolive oil
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½teaspoonsalt
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2cupsuncooked elbow macaroni
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1largeegg, beaten
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1tablespoonbutter
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1 ½cupsshredded mozzarella cheese
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1 ½cupsshredded sharp Cheddar cheese
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1cupmilk
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan with cooking spray.
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Stir together bread crumbs, olive oil, and salt in a small bowl until well combined; set aside.
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Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
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Stir beaten egg and butter into cooked pasta until pasta is evenly coated. Stir in mozzarella cheese, 1 cup Cheddar cheese, and milk until well combined. Spoon mixture into the prepared muffin tin. Sprinkle with remaining 1/2 cup Cheddar cheese. Sprinkle bread crumb mixture over the tops.
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Bake in the preheated oven until the topping is nicely browned, about 30 minutes. Allow mac and cheese cups to set for a few minutes before removing from the pan.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories209 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 6g |
28% |
Cholesterol 44mg |
15% |
Sodium 382mg |
17% |
Total Carbohydrate 18g |
7% |
Dietary Fiber 1g |
3% |
Total Sugars 2g |
|
Protein 11g |
22% |
Vitamin C 0mg |
0% |
Calcium 251mg |
19% |
Iron 1mg |
6% |
Potassium 113mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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