Ingredients
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- 3 large eggs
- 1/2 cup shredded Parmesan cheese (optional)
- 1/4 cup milk
- 1/2 tsp. salt
- 1/2 tsp. paprika (or smoked paprika)
- 1/8 tsp. black pepper
- 1 and 1/2 cups shredded Cheddar cheese, divided
- 3 cups cooked pasta*
- 1/4 cup panko breadcrumbs
Instructions
- Preheat oven to 425°F.
- In a small bowl, whisk together the eggs, Parmesan (if using), milk, salt, paprika, and pepper. Set aside.
- Divide 3/4 cup of the Cheddar cheese among the 12 cups of a standard size non-stick muffin tin, which will be about 1 tablespoon of cheese in each one. Divide all of the pasta among the 12 cups and then top with the remaining 3/4 cups of cheese.
- Pour 2 tablespoons of the egg mixture over the pasta and cheese in each cup. Top with the panko breadcrumbs, which will be about 1 teaspoon breadcrumbs on each.
- Bake until egg is set and tops are browned, about 15 minutes.
- Use a plastic knife or spatula to loosen around the edges of the cups and then pop out the mac n’ cheese cups.
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Notes
*Small pasta shapes like macaroni and small shells work best. Medium shapes like rigatoni and penne work, just make sure to press them down into the muffin tin cups well.
**If your muffin tin is not non-stick, grease the bottoms and sides of all of the muffin tin cups. Note that cupcake liners are not recommended as the filling tends to stick to them and your macaroni and cheese cups get torn apart trying to get the paper off of them.