Much thanks to Robin from All Things Heart & Home for this wonderful recipe! I plan to use my mac & cheese recipe and just add the egg yolk and top with parm. to make these bad boys! I think they should be renamed... Mac & Cheese Poppers!
(p.s. After you read it, you can all fight over who wants to invite me over for a party and try 'em!!!)
Macaroni & Cheese Bites
It’s just 2 weeks until Super Bowl Sunday! This means two huge things to me:
1- Super Bowl Commercials
2- Super Bowl Snacks!
Have you seen these cute little Macaroni and Cheese Bites? Wouldn’t they be a great thing to have on Super Bowl Sunday? They’d be great with sliders or sandwiches or wings!
These are also GREAT for little people! They freeze well so you’ll always have something yummy to add to your little one’s lunch! (After thawing, reheat in the oven or even in the microwave) Add shredded chicken breast (bake breasts in Italian dressing in a cooking bag) and put into large muffin tins and you have a ‘one-tin-lunch’ for your kiddo’s!
Don’t forget to press the pasta before you bake!
The Parmesan Cheese sprinkled inside the muffing tins and on top gives them the best texture…almost crunchy.
You can just pick ‘em up and pop one into your mouth…yum.
1- Super Bowl Commercials
2- Super Bowl Snacks!
Have you seen these cute little Macaroni and Cheese Bites? Wouldn’t they be a great thing to have on Super Bowl Sunday? They’d be great with sliders or sandwiches or wings!
These are also GREAT for little people! They freeze well so you’ll always have something yummy to add to your little one’s lunch! (After thawing, reheat in the oven or even in the microwave) Add shredded chicken breast (bake breasts in Italian dressing in a cooking bag) and put into large muffin tins and you have a ‘one-tin-lunch’ for your kiddo’s!
Macaroni & Cheese Bites
Makes 4 ~ (12 cup) Mini-Muffin Tins
* 1/2 Pound Elbow Macaroni
* 1 1/2 Tablespoons butter (extra for muffin tins)
* 1/4 cup Parmesan Cheese
*2 Tablespoons all-purpose flour
*3/4 cup milk or evaporated milk
*A few shakes of Tabasco sauce
*1 1/2 cups sharp cheddar cheese sheredded
*1 cup Monterey Jack Cheese
* 1 large egg yolk
* 1/8 teaspoon Nutmeg
* 1/8 teaspoon Dry Mustard
Oven: 425*
Cook and drain pasta.
Spread mini muffin tins with softened butter then sprinkle with Parmesan Cheese. (shake off extra cheese)
In a big saucepan melt the 1 1/2 tablespoons butter and whisk in flour over med. heat. Whisking for 2 minutes. Whisk in milk and cook, continuing to whisk until boiling (about 5 minutes). Add the Cheddar and Monterey Jack Cheeses and whisk until melted. Take off the heat and whisk in the egg yolk, Nutmeg and Mustard.
Fold in the macaroni.
Spoon slightly rounded tablespoons of macaroni into prepared muffin cups. Pack them gently. Sprinkle more Parmesan on top.
Bake on top and middle third of the oven until browned. (About 10 minutes)
Let them cool a few minutes then use a spoon a carefully loosen the bite-size minis!
You’ll notice this mac and cheese is a little thicker than usual but it helps when you’re putting it into the tins.
Don’t forget to press the pasta before you bake!
The Parmesan Cheese sprinkled inside the muffing tins and on top gives them the best texture…almost crunchy.
You can just pick ‘em up and pop one into your mouth…yum.
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