February 8th, 2012
By Eshun Mott
Preheat oven to 350˚F.
Grease a standard non-stick muffin tin with a good coating of olive oil. Set aside.
Cook 10 oz elbow macaroni (about 2 cups) in boiling salted water for 6 minutes or until al denté. Drain and return to pan.
Add 2 tbsp butter, 1 large beaten egg and 1 ½ tsp chopped garlic stirring constantly, until noodles are evenly coated.
Whisk 1 ½ tsp Dijon mustard into 1 cup milk and pour over pasta along with 8 oz grated sharp cheddar cheese (about 3 cups). Season well with salt and pepper.
Scoop pasta mixture into prepared muffin pan, making sure liquid is well distributed between the wells.
Combine ¾ cup fresh bread crumbs with 2 tbsp grated Parmesan and 1 tbsp olive oil. Season with a little salt and toss to combine. Sprinkle over top of the pasta.
Bake for 25 minutes or until tops and sides of pasta have browned nicely. Let stand for 10 minutes to allow cheese firm up slightly, then use the point of a thin knife to help loosen from pan.