Quick-Fix Macaroni and Cheese Muffins

 

8 ounces small elbow macaroni (about 2½ C.)
2 C. reduced-fat sharp cheddar cheese
2 tsp. cornstarch
1 C. low-fat milk
1 large egg
½ tsp. garlic salt
½ C. panko breadcrumbs
2 tsp. melted butter

 

Preheat the oven to 400ºF. Place foil or paper liners in a 12-C. muffin tin and spray lightly with non-stick baking spray. Cook the macaroni according to the package directions. Drain and immediately return to the pot. Add the cheese and stir until it is nearly melted. In a medium bowl, whisk together the cornstarch and milk. Add the egg and whisk until smooth. Pour the milk mixture over the macaroni and mix well. In a small bowl combine the butter and the breadcrumbs. Scoop the macaroni mixture evenly into the prepared muffin tins (it will be wet and milky, but don’t worry, it will bake up fine). Sprinkle 2 tsp. crumbs on each and bake for 20 minutes.

 

Yield: 12 Muffins

Calories: 127

Far: 3g

Fiber: 3g