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Recipe Ingredients

  • 1 c. Daisy Cottage Cheese
  • 1 c., plus 2 Tbsp. shredded Cheddar cheese
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. red chili flakes
  • 1 c. dry small whole grain elbow macaroni, cooked and drained
  • 1/4 c. toasted Panko breadcrumbs


Recipe Directions

  • Preheat the oven to 375 degrees. Spray 6 muffin cups with non-stick spray.
  • In a food processor, combine the cottage cheese, 1 c. Cheddar cheese, pepper and red chili flakes; purée until smooth. Combine with the cooked macaroni.
  • Sprinkle 1 tsp. of Panko breadcrumbs in the bottom and on the sides of each muffin cup. Divide the macaroni mixture into the prepared muffin cups. Sprinkle another 1 tsp. of Panko breadcrumbs on top of each muffin. Bake for 12 minutes.
  • Remove from the oven and sprinkle with the remaining 2 Tbsp. of cheddar cheese.
  • Return to oven for 2 minutes for cheese to melt. Cool for 10 minutes and remove from the muffin cups.

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