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Buffalo Mac ’N’ Cheese Muffins

Created by Sugarkins on October 11, 2015

4 ounces dry elbow macaroni (1/2 of an 8 ounce package)
2 cups grated cheddar cheese (divided, more if you top the muffins instead of blue cheese)
1 cup grated parmesan cheese (divided)
1 cup bread crumbs (seasoned as desired)
1/4 cup melted butter

Step 1: In a bowl, mix together the bread crumbs with 1 cup cheddar cheese, 1/2 cup Parmesan cheese, and 1/4 cup melted butter. Press firmly onto the bottom and up the sides of muffin tin (leaving a semi-large space in middle to add macaroni mixture).
Step 2: In a medium bowl mix together beaten eggs, milk, and Hot Buffalo Sauce. Set aside.
Step 3: Bring a medium pot of water to a boil. Cook macaroni (about 6 minutes). Strain and transfer to a large mixing bowl.
Step 4: While the macaroni is still hot, add 2 Tbls cold butter, remaining 1 cup cheddar cheese and remaining 1/2 cup Parmesan cheese; mix well, then incorporate the milk/hot Sauce/egg mixture.
Step 5: Spoon noodles into your prepared muffin tins. Top with some crumbled blue cheese (or additional cheddar if you prefer).
Step 6: Bake in preheated oven for 25 minutes at 350˚F
Step 7: Allow to cool in pan for 5-10 minutes before removing. Serve and enjoy!