MAC AND CHEESE MUFFINS (Adapted from Mess for Less)

Makes 12 “muffins”

Who doesn’t love mac and cheese?  This recipe is a delicious version of the classic with one twist – you prepare the dish, then spoon it into muffin tins and bake.  That makes it perfect for a tailgate party!  You can prepare it ahead, then simply store it in an airtight container, refrigerate, and then transport to your tailgate when ready.  I’ll simply reheat them in a microwave before serving. I doubled the recipe for my tailgate.

2 cups uncooked elbow macaroni

2 TBSP of butter

1 egg, beaten

1 TBSP of sour cream

3/4 cup milk

2 cups of shredded sharp cheddar cheese and 1/2 cup of shredded cheese

1/4 cup of breadcrumbs

1 tsp of salt

Pepper to taste

Dash of garlic powder

Cooking spray

Preheat oven to 350 degrees F. Boil a large pot of salted water and add the elbow macaroni. Boil according to package directions, then drain and return macaroni to pot with no heat.

Stir in butter, beaten egg and sour cream.

Add 2 cups of shredded cheese and milk and stir under low heat until the sauce starts to thicken a bit. Stir in salt, pepper and garlic powder to taste.

Generously grease (or use muffin cups) a 12 cup muffin tin. Scoop the macaroni evenly into each cup.

Mix the reserved 1/2 cup of shredded cheese with 1/4 cup of bread crumbs and sprinkle over the muffins. Spray the top of the muffins with cooking spray.

Bake for 30 minutes and let cool for a few minutes before removing from pan.