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Everyone at home enjoys pastas, especially if they are in a cheese sauce. Had found a few recipes for Macaroni muffins on various websites, but most of them had used egg and I was looking for an eggless recipe. Finally found one on Followed this recipe with a few modifications. Turned out good.

This is what you’ll need

Macaroni: 1 cup (uncooked)

Mixed vegetables, I used

Onion: 1/2 (finely chopped)

Mushrooms: 3 (finely chopped)

Broccoli: 3 florets (finely chopped)

Carrot: 1 (finely chopped)

Spring onions: 2 (finely chopped)

Butter: 1tbsp

Grated mozzarella cheese: 1/2cup

Bread crumbs: 1/4cup

Chilli flakes: 1tsp

Olive oil: For greasing the muffin pan

Salt and pepper to taste

Let’s get cooking

1. Cook the macaroni as per instructions on the pack. Drain and once cool, mix with half of the mozzarella cheese.

2. Grease a muffin try with olive oil and dust with the bread crumbs generously. Tap off the extra crumbs.

3. Melt the butter in a pan and soute the chopped vegetables for 3 to 4 minutes. Add salt and pepper and eep aside.

4. Pre heat the oven at 190 deg C and keep ready.

5. To make the macaroni muffins, add a layer of the macaroni cheese mixture in each compartment.

6. Pour in a few spoonfuls of the vegetable mixture. Add a little more of the cheese.

7. Finally top with bread crumbs and chilli flakes.

8. Bake for 15 to 18 minutes until the top is nicely browned and the cheese melts.

9. Let it cool remove from muffin tray and serve.

Approximate preparation and cooking time: 40 minutes

Serves: 4

* Make sure that the muffin tray is generously coated with bread crumbs to help binding.

* Mozzarella cheese also helps binding the macaroni.

* You can use any vegetables of your choice, like spinach, peppers, corn or non veg filling like prawns, ham and chicken!


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  1. aurika says:

    I dnt hav otg tell me tmp in micro or othr way to make

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