Mac & Cheese Muffins
Round butter-flavored crackers
1 (8-ounce) package elbow macaroni
1 can cheddar cheese soup
1/2 cup cooking creme or milk (I used milk)
3 cups shredded sharp Cheddar cheese – I actually only had 2 cups and the results were great so I would say use anywhere from 2-3 cups. (keep 1/4 cup out to sprinkle on top)
1 egg, lightly beaten
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray or use muffin wrappers, I only had two left but I used them and of course the cleanup in those areas were much easier than the rest of the muffin tin.
Place a cracker in the bottom of each muffin cup and set aside.
Cook macaroni according to package directions; drain and return to pot.
Stir in remaining ingredients until well-blended.
Spoon mixture into muffin cups and sprinkle with extra cheese.
Bake 15 to 18 minutes, or until heated through. Let stand for 5 minutes, remove from tin with knife if you didn’t use the muffin papers.