Description
Cheesy, bite-sized mac and cheese treats that are perfect for parties and kid-friendly gatherings.
Ingredients
Scale
- 8 oz (about 2 cups) elbow macaroni
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 2 tbsp melted butter (for topping)
Instructions
- Cook the elbow macaroni until just al dente, then drain.
- In a pan, melt 2 tbsp of butter and mix in 2 tbsp of flour to make a roux.
- Whisk in 1 cup of milk until smooth, forming a béchamel.
- Melt in 1 cup of sharp cheddar cheese and 1/2 cup of Parmesan until melted and smooth.
- Off the heat, whisk in the beaten egg for binding, then fold in the cooked pasta.
- Spoon the mixture into a greased 24-cup mini muffin tin and press lightly.
- In a bowl, mix the panko breadcrumbs with 2 tbsp of melted butter, then top each bite with the mixture.
- Bake at 375°F (190°C) for 15-18 minutes or until golden and set.
- Let cool for a few minutes before removing from the tin.
Notes
Chill filled muffin tins for 15-20 minutes before baking to help the bites hold their shape.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg