Mini Mac And Cheese Recipe

Name: Mini Mac And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz whole grain macaroni; 1 1/2 cups shredded cheddar (about 6 oz); 1/2 cup plus 2 tbsp grated Parm (about 2 1/2 oz), divided; 2 large eggs; 3/4 cup low fat milk; 1/3 cup plain low fat yogurt, preferable Greek; 1/2 cup chopped sundried tomatoes; 2 tbsp. chopped chives; 1/4 tsp cayenne; 1/4 tsp ground nutmeg; 1 tbsp. grainy or Dijon mustard; 1/4 tsp salt; 1/4 tsp pepper; 2 tbsp. unsalted butter; 3/4 cup panko

Servings: persons

8 oz whole grain macaroni
1 1/2 cups shredded cheddar (about 6 oz)
1/2 cup plus 2 tbsp grated Parm (about 2 1/2 oz), divided
2 large eggs
3/4 cup low fat milk
1/3 cup plain low fat yogurt, preferable Greek
1/2 cup chopped sundried tomatoes
2 tbsp. chopped chives
1/4 tsp cayenne
1/4 tsp ground nutmeg
1 tbsp. grainy or Dijon mustard
1/4 tsp salt
1/4 tsp pepper
2 tbsp. unsalted butter
3/4 cup panko

1
Cook mac according to package instructions until al dente. Preheat the oven to 375 degrees.
2
Drain pasta, return it to the pot and stir in the cheddar and 1/2 cup of the parm.
3
In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun dried tomatoes, chives, cayenne, nutmeg, mustard and s and p. Mix well.
4
Divide the mixture among the 12 medium muffin cups.
5
Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly.
6
Stir the remaining 2 tbsp. parm into the toasted crumbs, sprinkle over the pasta mixture and bake until set - about 15 minutes . Let cool for 5 minutes before unmolding

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 oz whole grain macaroni, 1 1/2 cups shredded cheddar (about 6 oz), 1/2 cup plus 2 tbsp grated Parm (about 2 1/2 oz), divided, 2 large eggs, and more.

Yes, Mini Mac And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Mac And Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions