Ingredients
| 1 | (21-ounce) container HORMEL® Elbow Macaroni & Cheese |
| 1 | package HORMEL® Pepperoni |
| 2 | cups shredded Cheddar cheese |
| ¼ | teaspoon freshly ground pepper |
| ⅛ | teaspoon ground nutmeg |
| 4 | large eggs, lightly beaten |
| ½ | cup milk |
| ¼ | cup dry breadcrumbs |
| Garnish: shredded Cheddar cheese, pepperoni slices |
Directions
Heat oven to 350°F.
In large bowl, combine macaroni and cheese and next 6 ingredients.
Spoon mixture into 18 cups of slightly greased standard muffin tins. Sprinkle breadcrumbs evenly over top. Garnish with shredded Cheddar cheese and mini pepperoni slices, if desired.
Bake 30 minutes or until bubbly. Remove from oven and let stand 10 minutes before removing with utility spatula.