Mac and Cheese Bites
You've never had mac and cheese this way! A fun lunch, snack or anytime appetizer.
Equipment
- 1 mini muffin pan
Ingredients
- 8 oz. dry elbow macaroni
- 3 cups shredded cheddar cheese reserve 1/4 cup of cheese for sprinkling over the mac and cheese bites
- 1.5 cups whole milk
- 2 oz. cream cheese
- 1/4 cup seasoned bread crumbs
- 1 large egg beaten
- 2 Tbsp. unsalted butter
- 2 Tbsp. all purpose flour
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Boil and drain the macaroni according to package instructions for al dente.
- Preheat oven to 400F degrees. Coat a mini muffin pan with nonstick cooking spray.
- In a medium saucepan, melt the butter over medium-low heat. Stir in the flour, salt, pepper and dry mustard. Whisk until the mixture begins to bubble, 1-2 minutes.
- Pour in the milk. Bring to a boil over high heat, whisking.
- Reduce the heat to low and stir in the cream cheese, 2 3/4 cups cheddar cheese and beaten egg.
- Remove from heat. Stir in the cooked pasta.
- Sprinkle 1/2 of the breadcrumbs into the bottom of the muffin pan, just so each muffin cup is coated in the crumbs. Fill each muffin cup with 1 heaping Tbsp. of the macaroni mixture. Top with remaining breadcrumbs. Sprinkle with the reserved 1/4 cup of cheese.
- Bake for 20 minutes. Cool for another 20-30 minutes to let the mac and cheese bites set. Run a knife around the edges and carefully remove the bites from the muffin pan.
Tried this recipe?Let us know how it was!