- 2 cups uncooked elbow macaroni
- 1 cup seasoned bread crumbs, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 onion finely chopped
- 1 tsp of crushed garlic
- ½ tsp salt
- 1¾ cup milk
- 3 cups grated cheese
- 2 large eggs, lightly beaten
Pre-heat oven to 180°C. Cook macaroni according to package directions and drain.
Meanwhile, sprinkle ¼ cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk.
Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Stir in 2 cups of cheese until it is melted.
Remove from heat and stir in the eggs and ½ cup bread crumbs.
Add the macaroni and toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups, sprinkling the remaining cup of cheese and breadcrumbs.
Bake 8-10 minutes or until golden brown.
Cool in pans 5 minutes before serving.