It's Secret Recipe Club reveal day! For those of you who aren't familiar with Secret Recipe Club, you can read all about it here!!! I enjoy reveal day but my favorite part of SRC is getting to know my assigned blogger for the month and choosing a recipe!!! This month, I was assigned Mostly Food & Crafts. Danielle is a SAHM with two kids. She enjoys cooking, crafting and says her kids are good eaters, yeah! If you haven't visited her blog, stop by, she has lots of terrific recipes and fun crafting projects.
After several nights of browsing, I settled on Macaroni and Cheese Muffins. Paxton, Tim's grandson, loves anything with noodles so I knew these would be hit with him. With the exception of the crackers, I followed the recipe as written. I think I didn't bake mine long enough or it was a little too cheesy, I had trouble getting mine to stay in cupcake form. regardless, this makes a delicious, creamy mac n cheese. I popped my leftovers into the freezer, they'll be perfect for lunches.
Macaroni and Cheese Muffins
Recipe Courtesy of Mostly Food and Crafts
Round butter-flavored crackers
1 (8-ounce) package elbow macaroni
1 can cheddar cheese soup
1/2 cup cooking creme or milk (I used milk)
3 cups shredded sharp Cheddar cheese (keep 1/4 cup out to sprinkle on top)
1 egg, lightly beaten
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray or use muffin wrappers. Place a cracker in the bottom of each muffin cup and set aside.
Cook macaroni according to package directions; drain and return to pot. Stir in remaining ingredients until well-blended.
Spoon mixture into muffin cups and sprinkle with extra cheese.
Bake 15 to 18 minutes, or until heated through. Let stand for 5 minutes, remove from tin with knife if you didn't use the muffin papers.