Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray. In a small bowl, mix the bread crumbs, olive oil and salt.
Cook the elbow macaroni for about 8 minutes; they should still be a little bit firm. Remove from the heat, drain and place in a pan. Stir in the butter and egg until pasta is evenly coated.
Reserve 1/2 cup of sharp cheddar cheese. Stir the remaining cheddar cheese, parmesan and mozzarella, along with some milk and truffle oil into the pasta.
Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
Bake for 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 143 (31%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 60.7mg||19 %|
|Sodium 1056.1mg||36 %|
|Potassium 227.6mg||6 %|
|Total Carbohydrate 53.6g||16 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 50.6g|
|Protein 24.5g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 460
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!