Macaroni and Cheese Cups

1/2 cup seasoned dry breadcrumbs

2 teaspoons olive oil

1/2 teaspoon salt

2 cups uncooked elbow macaroni

1 tablespoons butter

1 egg, beaten

1 cup milk

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Grease a muffin tin. In a small bowl, stir together the breadcrumbs, olive oil and salt. Set aside. Bring a large pot of lightly salted water to a boil and add macaroni for eight minutes. It should be a little firm. Remove from the heat, drain and return to the pan. Stir in the butter and egg until pasta is evenly coated.

Reserve 1/2 cup of sharp cheddar cheese and stir the remaining cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepped muffin tin. Sprinkle the reserved cheese and the breadcrumb mixture over the top.

Bake for 30 minutes or until toppings are nicely browned. Allow the muffin to cool before removed. This allows the cheese to set and keep its shape.

— Patty Ziesel, St. Joseph resident