Recipe by Chef Jamie Gwen
INGREDIENTS
1/2 pound elbow macaroni pasta
1 cup shredded cheddar cheese
3 tablespoons Parmesan cheese
6 ounces evaporated milk
3 large eggs
Two 5-ounce cans BUMBLE BEE® Tuna in Water
3 celery stalks, finely diced
1 cup frozen corn kernels
1/2 cup plain breadcrumbs
1 tablespoon lemon juice
1/4 cup freshly chopped parsley
Non-stick cooking spray
Salt & freshly ground pepper
For the Topping
1 cup potato chips, crushed
3 tablespoons grated Parmesan cheese
DIRECTIONS
Preheat oven to 425ºF.
Boil the pasta according to package directions. Drain pasta and return it to the pot. Add cheddar cheese, Parmesan and evaporated milk and stir until cheese has melted.
Meanwhile, in a large mixing bowl, whisk eggs until combined. Add BUMBLE BEE® Tuna, celery, corn, breadcrumbs, lemon juice and parsley. Add pasta mixture, season with salt and pepper and stir to combine well.
For the Topping, combine the potato chips and Parmesan together and set aside. Spray a muffin pan with cooking spray. Fill each muffin tin with the pasta mixture and sprinkle with the topping. Bake for 20 minutes or until golden and crispy on top.
Chef’s Tip: These muffins can be frozen successfully after cooking. Let them cool completely, then store in the freezer; reheat in the microwave or air fryer for the best texture.
Makes 8–12 small muffins
Comments