1/2 cup dry Italian seasoned bread crumbs
8 ounces elbow macaroni, cooked al dente
2 1/2 cups shredded cheddar cheese, divided
2 tablespoons butter, melted
2 large eggs, beaten
1 1/4 cups milk
1/2 cup sour cream
Salt and pepper
1 teaspoon Dijon mustard
1/2 cup Panko Japanese breadcrumbs
Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray. Sprinkle muffin cups with Italian breadcrumbs. Shake out the extra breadcrumbs so that the cups are just lightly coated. In a bowl whisk eggs and milk together. In a big bowl, mix butter, 1 1/2 cups of cheese and sour cream into the hot macaroni. Next stir in egg mixture, mustard and a little salt and pepper. Stir to combine. Spoon macaroni mixture into muffin cups. Top each with a little of the remaining cheese and then panko breadcrumbs. Bake for 15-20 minutes or until bubbly. Allow them to cool a bit before serving, Use a knife and spatula to remove mac ‘n cheese mini from tins.
Recipe from Festival Foods.