Rachel's Recipes

Mac and Cheese Bites

Posted on: February 7, 2011

2 cups elbow macaroni
2 Tablespoons butter
2 Tablespoons flour
3/4 cup milk
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup Parmesan-Reggiano cheese, grated
1 egg
1/4 teaspoon mustard powder
1/4 teaspoon salt
freshly ground pepper, to taste
garlic powder, to taste

Preheat oven to 400 degrees.

Boil a pot of water and cook the macaroni about one minute less than the directions on the box for al dente. Drain.

In a saucepan, melt the butter. Whisk in the flour and cook over medium high for a couple minutes. Slowly whisk in the milk and cook until slightly thickened, about five minutes. Slowly stir in the cheeses until melted. Turn off the heat and mix in the egg and spices. Fold in the macaroni.

Spray a mini muffin tin with nonstick spray. Spoon around a tablespoon of mac and cheese into each hole. Pack the pasta down with the back of the spoon. Top with parmesan or breadcrumbs, if desired.

Bake for 10 minutes. Let cool for 5-10 minutes before taking the bites out with a small spoon.

Makes about 36 bites.

Note: Food and Wine said these can be baked ahead of time and reheated on a baking sheet. I served mine hot from the oven so I haven’t tested that method out yet.

Adapted from: Food and Wine


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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