I had come across a recipe for Mac-n-Cheese Muffins on AllRecipes, and let me tell you, they were amazing. But after making many a batch for my oldest daughter’s bento lunches, I knew she was probably bored with them. Since I didn’t have a lot of cheese, I modified the recipe and these were the result.
You will need:
2 cups uncooked elbow macaroni
20 pepperoni, quartered
1 1/2 cups taco cheese blend (with the seasoning)
1 packet Knorr Parma Rosa sauce mix
1 egg, beaten
1 cup milk
2 Tblsp butter
salt & pepper to taste
Prep time: 15 minutes
Bake time 30-40 minutes
Yields: 1 dozen
Preheat oven to 350 and grease muffin tin. Boil macaroni until it’s al dente, drain off water. In a measuring cup (the 2 cup kind with the little pour lip), pour 1 cup milk and add in Parma Rosa seasoning packet, whisk well, add in egg, whisk again. Do this while the pasta is cooking.
After the pasta has been drained, pour back into pot on a cool burner and stir in butter until melted. Add in pepperoni and cheese, mix well. Spoon pasta into muffin tins, pour milk/egg/sauce over them (evenly distribute the liquid among the dozen muffin cups), and bake for 30-40 minutes.