More Great Recipes: Appetizer

Gwen Richardson's Marvelous Macaroni and Cheese Muffins


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 lb. Ronzoni cavatappi pasta
1 stick butter
3 tablespoons Frank's Red Hot cayenne pepper sauce
1 medium red onion, peeled and chopped very fine
Salt & fresh ground black pepper to taste
2 extra-large eggs
3 12 oz. cans evaporated milk
2 10 oz. blocks of extra sharp cheddar cheese, grated
1 8 oz. block of Monterey Jack cheese with jalapeno peppers, grated
6 disposable tinfoil muffin pans
Cooking spray


Preheat oven to 350°. Boil the cavatappi in salted water until al dente. Drain and return to pot and add butter, hot sauce, onion and salt and pepper. Mix well and set aside for 15 minutes.


In a bowl, beat eggs slightly, combine with evaporated milk and set aside. In a second bowl, grate cheeses, combine and set aside.


Prepare muffin tins by spraying with cooking spray. Stir ½ of grated cheese to cooled cavatappi mixture. Mix well.


Fill each muffin well with ¼ cup of cavatappi mix. Carefully pour enough milk/egg mix into muffin tins placed on cookie sheets. Place in hot oven and bake for 30-40 minutes or until muffins have an evenly brown crust.


Remove pans from oven and allow cooling for 10-15 minutes. Remove individual muffins from pans and arrange on platter with sprigs of fresh parsley for garnish.


Pairs Well With


Notes

One of the five finalists selected for Emeril's Best Mac 'n' Cheese Ever Challenge (2008).

It drives me crazy when people aren't careful with recipes. This recipe SHOULD read: Fill each muffin well with 1/4 cup of cavatappi mix. Carefully pour enough milk/egg mix into each well to reach the top without overflowing. Use other half of cheese to top each muffin. Place muffin tins on cookie sheets before placing in hot oven. Bake for 40-50 minutes or until muffins have an evenly brown crust.

I only needed 5 muffin tins.

what do you do with the other 1/2 of the cheese?
sprinkle it on top of the muffins?

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