Ingredients:
2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees. Grease muffin pan with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little firm. Remove from the heat, drain and return to the pot; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of the sharp Cheddar cheese and stir the remaining Cheddar cheese, milk, and mozzarella cheese into the pasta. Spoon in to the prepared muffin pan. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
Bake for 30 minutes, or until the topping is nicely browned. Allow for the muffins to cool for a few minutes before removing from pan. This lets the cheese set and they will hold their muffin shape.
