Muffin tin is great for baking individual mac n' cheese

Macaroni and cheese is one of our family's favorite comfort foods. Because there are several steps involved in preparing this dish, the whole family can get involved.

Yum factor: I make my Tri-Colored Macaroni and Cheese "Cupcakes" with tri-colored rotini because its spiral shape holds the sauce well. For cheeses I use grated Parmesan and a low-fat sharp white Cheddar. This makes a white sauce that lets the colorful pasta star in the dish. A touch of yellow Cheddar makes a golden crust on top.

Kid zone: I bake the pasta mixture in muffin pans so they come out looking like muffins or cupcakes.

These are cute, kid sized and fun to eat. They make a great entree, side dish or snack that are perfect for kids' parties as well as family dinners.

Assigning jobs: Making the macaroni and cheese is a lot like making a cake. We separate the dry ingredients, use a mixer to whip the eggs and milk, which makes it fluffier, and blend the wet and dry ingredients together.

Use a measuring cup to scoop the pasta mixture into the muffin cups. It makes it easier to fill the pan. It's important to have each mold the same size so they bake evenly.

Variations: You can use whole-wheat pasta, add frozen peas or simply top each one with a slice of tomato prior to baking.

Be thrifty: This recipe makes 24 "cupcakes." Any that you don't eat right away can be stored in an airtight container and refrigerated 3 to 4 days. To reheat, place "cupcakes" in a baking dish, cover and bake in a 350-degree oven 15 to 20 minutes.

Suggested sides: Serve with a tossed salad or fruit. If you want to use the macaroni and cheese as a side dish, its goes well with just about anything. Think roast chicken, grilled pork chops, hamburgers and steaks.

Lessons learned: Always stress safety when using the stove and oven. It's important to wash hands after handling raw eggs and wash all surfaces that may have come into contact with them before moving on to the next job. When using the box grater, be careful of fingers. This is a great recipe to teach children how to measure and combine ingredients.

TRI-COLORED MACARONI AND CHEESE "CUPCAKES"

Salt, to taste

Water

1 (1-pound) box tri-colored rotini (corkscrew) pasta

1 tablespoon vegetable oil

4 eggs

3 cups fat-free milk

1 ¼ cup shredded Parmesan cheese

8 ounces 1.5-percent fat white sharp cheddar cheese, grated (1 ½ cups grated)

¼ cup plus 1 tablespoon seasoned dry breadcrumbs

¼ teaspoon nutmeg

½ cup shredded 2-percent fat yellow sharp Cheddar

Sprigs parsley, for garnish

Preheat oven to 350 degrees. Grease enough muffin pans so that you have 24 cups ready to use.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook 6 minutes. Drain pasta and return to pot. Add oil and toss to coat.

Meanwhile, beat 2 eggs with an electric mixer on medium speed. Add 1 cup milk at a time, beating after each addition, until all the milk is incorporated.

Combine the Parmesan, white Cheddar, breadcrumbs, nutmeg and salt to taste (remember the Parmesan is salty). Slowly add to the egg mixture beating to combine.

Pour egg mixture into pot with pasta and toss to mix thoroughly.

Using a 1/3 cup measuring cup, scoop pasta mixture into prepared muffin cups. Fill each to the rim to ensure they bake evenly.

Bake 15 to 20 minutes or until firm. Remove from oven, sprinkle each with 1 teaspoon orange Cheddar. Return to the oven 6 to 8 minutes until cheese melts and becomes crispy and golden.

Remove from oven, take a knife and loosen each pasta serving from pan. Use a wooden spoon to lift each individual piece out of pan. Garnish each with a fresh parsley sprig, if desired. Makes 24 "cupcakes."

Per serving: 171 calories, 35 percent calories from fat, 7 grams total fat, 3 grams saturated fat, 46 milligrams cholesterol, 17 grams carbohydrates, .9 gram total fiber, 2 grams total sugars, 16 grams net carbs, 10 grams protein, 224 milligrams sodium.