Ingredients

• cooking spray
• 0.5 cups seasoned dry bread crumbs
• 2 teaspoons olive oil
• 0.5 teaspoons salt
• 2 cups uncooked elbow macaroni
• 1 large egg , beaten
• 1 tablespoon butter
• 1.5 cups shredded mozzarella cheese
• 1.5 cups shredded sharp Cheddar cheese
• 1 cup milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan with cooking spray.
2. 2 Stir together bread crumbs, olive oil, and salt in a small bowl until well combined; set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
4. 4 Stir beaten egg and butter into cooked pasta until pasta is evenly coated. Stir in mozzarella cheese, 1 cup Cheddar cheese, and milk until well combined. Spoon mixture into the prepared muffin tin. Sprinkle with remaining 1/2 cup Cheddar cheese. Sprinkle bread crumb mixture over the tops.
5. 5 Bake in the preheated oven until the topping is nicely browned, about 30 minutes. Allow mac and cheese cups to set for a few minutes before removing from the pan.

Nutrition per serving