I love a good mac and cheese but it's obviously not diet friendly. Well, this version allows me to indulge without all the guilt. I love most recipes made in muffin tins for that very reason. It's great for portion control and these mac and cheese muffins were really filling. I served them along side a tossed salad. They were delish!
Italian Mac and Cheese Muffins
Heavily Adapted from Pillsbury.Com
Makes 14 Muffins
Cal 151, Fat 5.2g, Carbs 14.7g, Fiber 2g, Protein 9.6g
2 cups uncooked elbow macaroni (about 5 1/2 oz)
1 cup cooked diced ham
1 cup milk
1 oz cream cheese (I used reduced fat)
1 1/2 cups finely shredded Italian Cheese Blend
1/4 cup Italian bread crumbs
salt and pepper to taste
Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
Cook macaroni for 7 minutes. Drain; place in large bowl.
In a medium saucepan whisk milk, cream cheese, and 1 cup cheese together until melted. Stir in diced ham. Add salt and pepper to taste.
Fill each muffin cup with macaroni mixture. Sprinkle bread crumbs and remaining shredded cheese over tops.
Cover pan loosely with foil, making sure foil does not touch cheese. Bake 20 minutes.
Remove from oven; remove foil. Cool at least 10 minutes before remove muffins from cups. Enjoy!