Preheat oven to 350 degrees. Boil a large pot of salted water and add the elbow macaroni. Boil according to package directions, then drain and return macaroni to pot with no heat.
Stir in butter, beaten egg and sour cream.
Add 2 cups of shredded cheese and milk and stir under low heat until the sauce starts to thicken a bit.
Generously grease a 12 cup muffin tin. Scoop the macaroni evenly into each cup.
Mix the reserved ½ cup of shredded cheese with ¼ cup of bread crumbs and sprinkle over the muffins. Spray the top of the muffins with cooking spray.
Bake for 30 minutes and let cool for a few minutes before removing from pan.
Video
Notes
Prep time: 15 minutes
Cook time: pasta cooking time + 30 minutes for baking
Yield: 12 muffins