1/2 cup dry Italian seasoned bread crumbs
8 ounces elbow macaroni, cooked al dente and hot
2 1/2 cups grated cheddar, divided
2 tablespoons butter, melted
2 large eggs, beaten
1 cup milk
1/4 cup sour cream
Salt and pepper
1 teaspoon dijon mustard
1/2 cup Panko Japanese Breadcrumbs
Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray. Sprinkle muffin cups with Italian breadcrumbs. Shake out the extra breadcrumbs so that the cups are just lightly coated.
In a bowl whisk eggs and milk together.
Stir butter, 1 1/2 cups of cheese and sour cream into the hot macaroni.
Stir in egg mixture, mustard and a little salt and pepper. Stir to combine. Spoon macaroni mixture into muffin cups.
Top each with a little of the remaining cheese and then Panko breadcrumbs.
Bake for 15-20 minutes or until bubbly. Allow them to cool a bit before serving, Use a knife and spatula to remove mac and cheese from tins.
The Appleton Police Department is investigating a shooting at a downtown bar.
Single-digit temperatures and light snow are greeting Green Bay Packers fans at Lambeau Field.
A celebration at the nation's first school forest is sending Laona students back to their roots.
Several fire departments battling a shed fire in Abrams.
An armed robbery suspect sustained life-threatening injuries after being shot in Fond du Lac County.
First responders helped ring in the holidays at the 45th annual Howard-Suamico Christmas Parade.