How to make
Put the pasta to boil in lightly salted water according to the instructions on the package. Leave it al dente. When ready, strain it from the water and put it in a bowl with the butter to melt.
Beat the egg, mix it with milk, cream cheese, flour, salt and black pepper. Beat again, until a smooth mixture is obtained. Then add the macaroni with the butter and cheeses.
Divide the mixture into greased silicone muffin molds. Mine are smaller and I made 9 savory muffins. If you have the standard 12's, they are a bit bigger and then you can put twice as much product in to increase the dosage.
Place them in an oven heated to 360°F (180°C) for about 15 minutes. During this time, heat 20 g of butter and as soon as it starts bubbling, pour in the breadcrumbs and fry while constantly stirring (without over-frying).
Remove the macaroni muffins from the oven, cover them with the crunchy breadcrumbs and place them back into the oven for another 15 minutes or until they are nicely baked and golden brown.
Eat the Mac and Cheese Muffins warm or cold - they are wonderful!
Tip: To make the mac and cheese muffins, you can also use other types of cheese, but preferably not very hard.
