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<\/p>\nQuick-Fix Macaroni and Cheese Muffins<\/p>\n
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8 ounces small elbow macaroni (about 2\u00c2\u00bd C.)
\n2 C. reduced-fat sharp cheddar cheese
\n2 tsp. cornstarch
\n1 C. low-fat milk
\n1 large egg
\n\u00c2\u00bd tsp. garlic salt
\n\u00c2\u00bd C. panko breadcrumbs
\n2 tsp. melted butter<\/p>\n
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Preheat the oven to 400\u00c2\u00baF. 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\u00e2\u20ac\u2122t worry, it will bake up fine). Sprinkle 2 tsp. crumbs on each and bake for 20 minutes.<\/p>\n
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Yield: 12 Muffins<\/p>\n
Calories: 127<\/p>\n
Far: 3g<\/p>\n
Fiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
Quick-Fix Macaroni and Cheese Muffins 8 ounces small elbow macaroni (about 2\u00c2\u00bd C.) 2 C. reduced-fat sharp cheddar cheese 2 tsp. cornstarch 1 C. low-fat milk 1 large egg \u00c2\u00bd tsp. garlic salt \u00c2\u00bd C. panko breadcrumbs 2 tsp. melted butter Preheat the oven to 400\u00c2\u00baF. 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….<\/p>\n