Macaroni Muffins
Here’s what you need
- 300g pack Elbow pasta
1 ½ c Evaporated milk
2 ½ c Cheddar cheese (Divided)
1sm Carrot
2 Eggs
4 Pimento peppers
8 Garlic cloves
1/8 c Parsley (dried or fresh)
Salt to taste
Black Pepper to taste
Margarine for greasing baking tins
Let’s make it
- Boil pasta according to the instructions on the packaging
- Strain from the water and place in a bowl
- In an emulsion blender, add evaporated milk, pimento, garlic, carrot and eggs
- Add the mixture to the pasta and add 2c cheese
- Season with salt and black pepper to taste
- Fold in the parsley
- Prepare cupcake pans by greasing with margarine
- Scoop macaroni mix into cupcake pans evenly and top with remaining cheese
- Bake at 300 degrees for 20 mins or until cheese is melted and light brown color forms