Mini Mac And Cheese

• 8 oz whole grain macaroni
• 1 1/2 cups shredded cheddar (about 6 oz)
• 1/2 cup plus 2 tbsp grated Parm (about 2 1/2 oz), divided
• 2 large eggs
• 3/4 cup low fat milk
• 1/3 cup plain low fat yogurt, preferable Greek
• 1/2 cup chopped sundried tomatoes
• 2 tbsp. chopped chives
• 1/4 tsp cayenne
• 1/4 tsp ground nutmeg
• 1 tbsp. grainy or Dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp. unsalted butter
• 3/4 cup panko

1. Cook mac according to package instructions until al dente. Preheat the oven to 375 degrees.
2. Drain pasta, return it to the pot and stir in the cheddar and 1/2 cup of the parm.
3. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun dried tomatoes, chives, cayenne, nutmeg, mustard and s and p. Mix well.
4. Divide the mixture among the 12 medium muffin cups.
5. Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly.
6. Stir the remaining 2 tbsp. parm into the toasted crumbs, sprinkle over the pasta mixture and bake until set - about 15 minutes . Let cool for 5 minutes before unmolding

grain macaroni, cheddar, eggs, milk, yogurt, tomatoes, chives, cayenne, ground nutmeg, grainy, salt, pepper, unsalted butter

Taken from www.epicurious.com/recipes/member/views/mini-mac-and-cheese-52679751 (may not work)