Categories: sides
Ingredients
- 8 ounces macaroni pasta
- 1 1/2 cups shredded cheddar cheese (about 6 ounces)
- 1/2 cup plus 2 tablespoons grated Parmesan cheese (about 21/2 ounces), divided
- 2 large eggs
- 3/4 cup low-fat milk
- 1/3 cup plain low-fat yogurt, preferably Greek-style
- 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons chopped chives
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon grainy or Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3/4 cup panko bread crumbs
Directions
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Cook the macaroni according to the package instructions until al dente. Preheat the oven to 375°F. Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the Parmesan cheese. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, cayenne, if using, nutmeg, mustard, salt and pepper and mix well. Divide the mixture among 12 medium muffin cups. Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly. Stir the remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes. Let cool for 5 minutes before unmolding.