Cooking Time: 35 min
- 12 round butter-flavored crackers
- 1 (8-ounce) package elbow macaroni
- 1 (10.75-ounce) can condensed Cheddar cheese soup
- 1/2 cup milk
- 3 cups shredded sharp Cheddar cheese, reserving 1/4 cup for garnish
- 1 egg, lightly beaten
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Place a cracker in the bottom of each muffin cup and set aside.
- Cook macaroni according to package directions; drain and return to pot. Stir in remaining ingredients, except reserved cheese. Evenly spoon mixture into muffin cups and sprinkle with reserved cheese.
- Bake 15 to 18 minutes, or until heated through. Let sit 4 to 5 minutes then remove from muffin tin by running a knife along the edges to loosen. Serve immediately.