Description
Creamy, cheesy mac turned into bite-sized, crispy-edged snacks that are perfect for kids and adults alike.
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 1 cup sharp cheddar cheese
- 1/2 cup mozzarella cheese
- 3 cups cooked elbow macaroni
- 1 large beaten egg
Instructions
- Melt the butter in a saucepan over medium heat and whisk in the flour to create a roux.
- Slowly add the whole milk, whisking until thickened into a béchamel sauce.
- Stir in the sharp cheddar and mozzarella until smooth.
- Fold in the cooked macaroni and the beaten egg until well combined.
- Spoon the mixture into a greased 24-cup mini muffin tin, pressing gently.
- Chill for 30–60 minutes to firm up.
- Bake at 375°F (190°C) for 12–15 minutes until edges are golden.
- Let cool for 5 minutes before removing from the muffin tin.
Notes
For a crispy topping, consider adding toasted panko breadcrumbs before baking.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg