Mini Mac-and-Cheese with Broccoli

1 cup of elbow pasta
1 1/2 cups of shredded cheddar cheese (I used 2%)
1/2 cup of Parmesan cheese, grated
2 tablespoons of Parmesan cheese, grated
2 eggs (I used 1/2 cup of egg beaters)
1/4 cup of skim milk
1/2 cup of low fat Ricotta cheese
1 small bag of frozen Broccoli florets, thawed and chopped
2 green onions, chopped
1/4 teaspoon of Nutmeg
1 tablespoon of dijon mustard
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of butter, melted
1 cup of Panko breadcrumbs

Preheat oven to 375 degrees and spray 12 cupcake tins with cooking spray.

Cook the elbow pasta according to box instructions, then drain and transfer to a bowl.  Add the cheddar cheese, 1/2 cup of Parmesan cheese and stir until all is melted.  In a separate bowl add the eggs and whisk those and then whisk in the milk and ricotta and then make sure all is combined and add to the pasta mixture and then stir in the green onions, broccoli, nutmeg, dijon mustard, salt and pepper.  Then evenly divide between 12 cupcake wells.

In a small bowl add the panko, melted butter and parmesan cheese and mix together.  Then evenly divide this mixture on top of the pasta in the cupcake wells.

Cook for about 15 to 20 minutes or until the bread crumbs are golden brown.  Then once cooked take the mini mac-and-cheeses out of the oven and let them sit for about 5 minutes to make sure all has come together.

Enjoy!!!!