80 g cheddar cheese, grated (about 1 cup when grated)
7 eggs, lightly whisked
125 ml or ½ cup milk (skim or whole)
Cook the pasta in a large saucepan of salted boiling water, for about 10 minutes or until al dente. Drain. Rinse under cold running water. Drain well
Preheat oven to 180°C. Brush six 185ml (3/4-cup) capacity non-stick muffin pans with oil to lightly grease. Combine the macaroni, corn, capsicum, carrot and cheddar in a large bowl. Spoon evenly among prepared pans.
Whisk together the egg and milk in a jug and pour over the pasta mixture. Bake in preheated oven for 20-23 minutes or until just set. Remove from oven. Set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool.