Description
If you love macaroni and cheese then you will love these mini macaroni and cheese bites. Make these delicious and adorable 2 bite snacks in a mini muffin pan.
Ingredients
Units
Scale
- 2 tablespoons plus 2 teaspoons salted butter, divided
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 1 1/2 cups shredded sharp cheddar cheese, packed
- 1/2 cup shredded Monterey Jack cheese, packed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon mustard
- 2 large egg yolks, beaten
- 1/2 pound elbow macaroni, cooked and drained
- 2 tablespoons panko breadcrumbs
Instructions
- Prep the pan: Preheat oven to 400 degrees. Spray a 24-count, nonstick mini muffin pan with cooking spray. Set aside.
- Make the cream sauce:Â In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 30 seconds. Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 1-2 minutes or until thickened.
- Add the cheeses and seasonings: Add cheddar and Monterey Jack cheeses, kosher salt, ground black pepper, onion powder, garlic powder and mustard. Stir until the cheeses are melted.
- Stir in egg yolks and pasta: Remove from the heat and stir in the egg yolks and macaroni.
- Fill the muffin pan: Spoon 2 heaping tablespoons of macaroni and cheese into the prepared mini muffin pan. I like to use this medium cookie scoop. Pack each one down gently.
- Make the topping: Melt 2 teaspoons of butter in a small sauté pan. Add 2 tablespoons of panko. Stir occasionally until panko becomes golden brown. Remove from heat. Sprinkle mac and cheese bites with the toasted panko.
- Bake the bites: Bake for about 10 minutes, until golden and sizzling.
- Cool the bites: Let cool 4-5 minutes in the pan. This will ensure the bites stay together.
- Unmold the bites: Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve.
Notes
~1/2 pound of uncooked elbow macaroni is about 2 cups.
~To make ahead, prepare the bites to right before baking (Step 7 above). Cover the pan with plastic wrap and store in the refrigerator for up to 6 hours. Pull the pan out of the fridge at party time. Bake in a 400 degree oven for 10-15 minutes. Serve warm or at room temperature.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: appetizer
- Method: stove top and bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 mac & cheese bite
- Calories: 93
- Sugar: 0.8 g
- Sodium: 141 mg
- Fat: 4.8 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8.2 g
- Fiber: 0.4 g
- Protein: 4.2 g
- Cholesterol: 30 mg