Recipe by HaddyNae
"This recipe was created when my baked macaroni and cheese loving husband asked for something more individualized to minimize leftovers. It has been a weekly staple for several years now and our 6 year old now prefers this to traditional baked macaroni."
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1 1/2 teaspoons
shredded Cheddar cheese
egg, slightly beaten
1 1/2 teaspoons
ground black pepper to taste
Italian-seasoned bread crumbs, or to taste
Delicious! I used light Velveeta in place of the cheddar, and used the Italian seasoning, to taste (personal preference). This baked up beautifully and tasted great! This made exactly 3 ramekins, which was perfect for us. I liked how I was able to assemble this earlier in the day and just refrigerate it until I was ready to bake it. I will def be making this again~YUM! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 159
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