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Easy Baked Macaroni and Cheese Cups
Serves 24 Cups
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Ingredients:
| 1 head cauliflower |
| 2 cups milk |
| 16 oz elbow macaroni |
| 1 cup milk |
| 1/4 cup shredded Cabot Cheddar, (about 3 cups) |
| 4 oz Shredded Mozzarella |
| 1/4 cup grated Pamesan cheese |
| 1/4 cup Panko breadcrumbs |
| 1/4 cup Greek Yogurt |
Directions:
- Cut cauliflower into florets. Place in a saucepan with two cups of milk or until cauliflower is covered. Bring to a boil, reduce heat and simmer for 20 minutes or until tender.
- Meanwhile prepare pasta according to package directions, drain.
- When cauliflower has cooked, drain liquid and place cauliflower in a food processor and blend until smooth. Return cauliflower to saucepan. Stir in yogurt, milk and cheeses and whisk until smooth. Combine pasta and cheese mixture until completely blended.
- Spray two muffin tins with non-stick spray. Scoop macaroni into each cup.
- In a small bowl combine panko and Parmesan. Sprinkle mixture over each muffin. Bake in a 400 degrees F preheated oven for 30 minutes or until golden.
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