Mac And Three Cheese Muffins

These mac and cheese muffins are rich and cheesy and they pack a bigger protein punch than the originial dish.  The cottage cheese lends a great flavor and helps keep a 3 muffin serving under 500 calories.  If you decide to skip the muffin tin route and bake this recipe in a casserole dish I would recommend cutting back to two eggs.

Yield: 4 – 6 servings; Prep Time: 15 minutes; Cook Time: 30 minutes

  • 2 cups dry macaroni noodles
  • 1 cup low-fat cottage cheese
  • 1 cup shredded parmesan cheese
  • 4 oz sharp cheddar, shredded
  • 3 large eggs
  • 1/2 tsp paprika
  • 1/2 tsp nutmeg
  1. Preheat your oven to 350 degrees Farenheit.  Lightly spray a 12-cup muffin tin with baking spray.
  2. In a large pot, cook macaroni al dente according to package directions.  Then drain and return to pot.  It is best to rinse out the pot with cool water first so that the cooked pasta doesn’t stick.
  3. Add the remaining ingredients to the cooked macaroni and stir well to combine.
  4. Portion macaroni mixture evenly into the 12 muffin cups.  Bake for 30 minutes.

3 thoughts on “Mac And Three Cheese Muffins

  1. Pingback: Mac And Three Cheese Muffins | Eating Chalk

  2. Pingback: And We’re Off! | Eating Chalk

  3. Pingback: Weekly Wrap-Up; By The Day | Eating Chalk

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s