Macaroni and Cheese Muffins

Ingredients

• 1 cup elbow macaroni
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 large eggs
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons melted butter
• 1/4 cup additional shredded cheddar cheese (optional)
• Chopped fresh herbs (like parsley or chives) for garnish (optional)
• Breadcrumbs or crushed crackers (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners to prevent sticking.
2. Boil a pot of salted water and cook the elbow macaroni according to package instructions until al dente—about 7-8 minutes. Drain and set aside.
3. In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and onion powder until well combined.
4. In a separate bowl, beat the eggs until frothy, then add the milk and melted butter. Stir in the shredded cheddar and grated Parmesan cheese until evenly mixed.
5. Add the cooked macaroni to the dry ingredient mixture, then pour the wet ingredients over. Gently fold everything together until just combined.
6. Spoon the macaroni and cheese mixture into the prepared muffin tin, filling each cup about three-quarters full. Optionally, sprinkle additional cheddar cheese on top.
7. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.