2 c. uncooked elbow macaroni
1 egg, beaten
1 T. butter
1 c. milk
1 1/2 c. mozzarella shredded cheese
1 1/2 c. Sharp Cheddar shredded cheese, divided
1/4 c. Cookies Wings-N-Things sauce, plus more for serving
1/2 c. seasoned dry bread crumbs
2 tsp. olive oil
1/2 tsp. salt
Preheat oven to 350 degrees. Coat muffin tin with nonstick cooking spray. In a small bowl, combine bread crumbs, olive oil and salt; stir and set aside.
Bring large pot of water to a boil and add macaroni. Cook for 8-9 minutes until noodles are al dente; remove from heat. Drain, return to pan and stir in egg and butter until pasta evenly coated. Stir 1 c. Sharp Cheddar shredded cheese (reserving 1/2 c. for later), mozzarella shredded cheese and milk into pasta until well mixed. Spoon into prepared muffin tin. Sprinkle reserved cheese and bread crumb mixture over the tops of muffins.
Bake at 350 degrees for approximately 30 minutes or until topping is golden brown. Allow muffins to cool for 3-5 minutes before removing from pan to ensure muffins maintain their shape. Lightly drizzle Cookies Wings-N-Things sauce on top of muffins and serve!
