Recipe/Ingredients: <br />(Makes 12 muffins) <br />1/2 Box (8 oz uncooked) Elbow Macaroni <br />2 Cups Grated Cheddar Cheese <br />1 Cup Grated Parmesan Cheese <br />1 Cup Seasoned Bread Crumbs <br />1/4 Cup Butter (melted) - Plus 2 Tbls cold butter <br />2 Eggs (beaten) <br />1/2 Cup Whole Milk <br />1/2 Cup Hot Buffalo Sauce <br />Blue Cheese Crumbles (optional) <br /> <br />Mix together Bread Crumbs, 1 cup Cheddar, 1/2 cup Parmesan, and 1/4 cup Melted Butter. Press firmly onto the bottom and up the sides of muffin tin. <br />In a medium bowl mix together beaten Eggs, Milk, and Hot Buffalo Sauce. Set aside. <br />Bring a medium pot of water to a boil. Cook Macaroni - about 6 minutes. Strain and transfer to a large mixing bowl. <br />While the macaroni is still hot, add 2 Tbls butter and remaining 1 cup Cheddar and 1 cup Parmesan. Mix well, then incorporate the Milk/Hot Sauce/Egg mixture. <br />Spoon noodles into your prepared muffin tins and finish with Blue Cheese Crumbles (or additional cheddar if you prefer). <br />Bake in preheated oven for 25 minutes at 175˚C/350˚F <br />Allow to cool in pan for 5-10 minutes before removing. Serve and enjoy!
