Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray. (Best to make them in mini muffin tins) In a small bowl, mix the bread crumbs, olive oil and salt.
Cook the elbow macaroni for about 8 minutes; they should still be a little bit firm. Remove from the heat, drain and place in a pan. Stir in the butter and egg until pasta is evenly coated.
Reserve 1/2 cup of sharp cheddar cheese. Stir the remaining cheddar cheese, parmesan and mozzarella, along with some milk and truffle oil into the pasta.
Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
Bake for 30 minutes.
Originally Submitted
7/16/2010
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