- 200 grams elbow macaroni (about 2 cups uncooked)
- 4 eggs, beaten
- 1 cup grated carrots
- 1/4 cup Lady's Choice real mayonnaise
- 1/2 cup milk
- 2 cups cheddar cheese, grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup Parmesan cheese
- 1/3 cup extra virgin olive oil
Preheat oven to 375 degrees F. Butter mini muffin pan.
In a large pot, boil water and prepare pasta according to box minus three minutes of recommended cooking time. Drain.
Transfer cooked pasta back in pot then add the eggs, carrots, Lady’s Choice Real Mayonnaise, milk, cheddar cheese, salt, and pepper. Stir until pasta is well-coated.
Use a ¼ measuring cup to fill the muffin pan, heaping up the pasta. Sprinkle with a bit of parmesan cheese and a drizzle of oil. Bake for 10 to 12 minutes until edges turn brown.