8 oz elbow macaroni 2 c shredded cheese s&p 1 c milk 2 eggs

Preheat oven to 400. Cook pasta according to directions. Meanwhile, prepare muffin tins - grease with butter and sprinkle with panko crumbs, dumping out excess crumbs. When pasta is done, drain and return to pot. Stir in shredded cheese until melted. Season with s&p. Beat eggs and milk together and stir into pasta. Spoon mixture into prepared muffin cups. Bake 20 in for full-size cupcakes; 15 for mini cupcakes.