Macaroni Muffins

Here’s what you need 

  1. 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