- 1 cup elbow macaroni
- 2 eggs (beaten)
- 1 ½ cups shredded cheddar cheese
- ½ cup ricotta cheese
- ½ cup bread crumbs
- 3 ounces shredded parmesan cheese
- 1) Preheat oven to 375 degrees. Line a 12 cup muffin pan. Bring a large pot of water to a boil; then add macaroni and cook for about 8 minutes until pasta is cooked or as directed on box.
- 2) Drain well then place in a large bowl. Add your cheeses, beaten eggs and bread crumbs and mix until fully combined. Spoon mixture into each muffin cup. Place in oven and bake for about 15-20 minutes.
*Store in the fridge all week long!