1. Preheat the oven to 350° F. Cook the macaroni pasta according to the packet instructions in a large pan of boiling salted water until al dente.
2. In a bowl whisk eggs, milk and salt and pepper. Grate Castello® Creamy Havarti cheese and mix with corn starch. Stir the grated cheese with the egg and milk mixture.
3. Drain the pasta, keep the pan off the heat and add the cheese batter. Make sure to stir constantly to avoid the eggs from scrambling. Pour the mac and cheese into a muffin pan or in muffin cups.
4. Mix olive oil, finely chopped rosemary and breadcrumbs. Top the muffins with the breadcrumb mix and bake for 30 minutes at 350° F.
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Directions
1. Preheat the oven to 350° F. Cook the macaroni pasta according to the packet instructions in a large pan of boiling salted water until al dente.
2. In a bowl whisk eggs, milk and salt and pepper. Grate Castello® Creamy Havarti cheese and mix with corn starch. Stir the grated cheese with the egg and milk mixture.
3. Drain the pasta, keep the pan off the heat and add the cheese batter. Make sure to stir constantly to avoid the eggs from scrambling. Pour the mac and cheese into a muffin pan or in muffin cups.
4. Mix olive oil, finely chopped rosemary and breadcrumbs. Top the muffins with the breadcrumb mix and bake for 30 minutes at 350° F.