Mac and Cheese Muffins

Today has been WONDERFUL!  This was the first day in weeks that I've had nowhere to go and nothing to do, and it was fabulous.  It is my last day of vacation, and I spent it doing nothing.  I actually ran outside today for the first time in forever, which was SO nice, took a long nap, watched a lot of tv and cooked dinner.  I tried out a new side dish recipe tonight that I thought I would share.

I found a recipe for mac and cheese muffins on this blog the other day.  They looked so delicious I just had to try them out.  Don't be scared off by the word "muffins."  They are really not muffins, but mac and cheese baked in a muffin pan.

They look yummy, huh?  

Here is my review of the dish:  they are definitely tasty, but if I want mac and cheese, I think I would just rather have regular mac and cheese; Adam agreed.  But if you are looking for something different to make and/or bored with regular mac and cheese, definitely try them out.  Here is the recipe:

Ingredients
2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt

Directions
1.  Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.

2.  Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon mixture into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.

 The mixture will be soupy; that's ok.

It makes 12 muffins.  This was WAY too much for Adam and I.  I would definitely cut the recipe in half next time.

3.  Bake for 30 minutes in the preheated oven or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.


On a side note:

 How cute is Beauford's little treat jar!?!

My best friend Chelle made me this for Christmas (along with some other super cute goodies), and I just love it.  It is sitting on my kitchen counter, and I decided to take a view pictures to share as I was taking pictures of the mac and cheese muffins.

For the record, I'm pretty sure Beauford got more Christmas presents than me; we have the sweetest friends and family.