Mac and Cheese Muffins

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Quick Fix Macaroni and Cheese Muffins

1 box small elbow macaroni (13.25 oz DreamFields Healthy Carb Living)
2 cups reduced-fat sharp cheddar cheese (Cabot Sharp Light 50% Less Fat)
2 teaspoons cornstarch
1 cup fat-free milk
1 large egg or ¼ cup EggBeaters
1/2 teaspoon garlic salt
1/2 cup panko breadcrumbs
2 teaspoons melted butter
¼ cup shredded cheese (light)

Instructions
1. Preheat the oven to 400F. Place paper or foil liners in a 12-cup muffin tin and spray lightly with non-stick baking spray. (Makes 18 total)
2. Cook the macaroni according to the package directions. Drain and immediately return to the pot. Add the cheese and stir until it is nearly melted.
3. In a medium bowl, whisk together the cornstarch and milk. Add the egg and whisk until smooth. Pour the milk mixture over the macaroni and mix well.
4. In a small bowl combine the butter, garlic salt and the breadcrumbs. Scoop the macaroni mixture evenly into the prepared muffin tins (it will be wet and milky, but don’t worry, it will bake up fine). Take the ¼ cup shredded cheese and distribute on the 18 muffins. Sprinkle 1½ teaspoons crumbs on each and bake for 20 minutes.
Nutrition
Makes 18
130 calories, 3.8g fat, 17.8g carbs, 1.9g fiber, 1.1g sugar, 7.6g protein