Mac and Cheese Bites
"Appetizer, Mac and Cheese Bites"Serves 24 | Prep Time 10 minutes | Cook Time 25 minutes
Why I Love This Recipe
I choose this recipe because many people love mac and cheese and it would be a good appetizer for a restaurant.
Ingredients You'll Need
8 oz elbow macaroni
2 tablespoons salted butter
1/4 teaspoon paprika
2 tablespoon flour
1/2 cup whole milk
8 oz sharp cheddar cheese (grated)
Grease a nonstick mini muffin pan very well with butter or nonstick cooking spray. Preheat the oven to 400 degrees F.
Bring a pot of salted water to a boil over high heat, then cook the pasta for 2 minutes less than the package says. My elbow macaroni said to cook for 7 minutes, so I drained it after 5.
After you’ve cooked and drained the pasta, return the empty pasta pot to the heat and turn the heat down to medium. Melt the butter and add the paprika. Add the flour and stir the mixture around for 2 minutes. While whisking, add the milk. The mixture will be very thick, but that’s intentional. Just make sure you have stirred out any lumps. Remove the pot from the heat and add the cheeses and drained pasta, stirring it all together until the cheese and sauce are well distributed.
Portion your mac and cheese into the muffin cups, either with a spoon or a 3-tbsp cookie scoop. Pack the mac and cheese into the muffin cups with your fingers really well. If you don’t pack the mac and cheese down, they won’t hold their shape when you take them out after baking, and you don’t want them to fall apart.
Bake the mac and cheese cups for 15 minutes, until bubbling and gooey. Remove them to a wire rack to cool for at least 10 minutes, then carefully run a plastic knife or toothpick (assuming you need to not destroy the nonstick coating on your pan) around the edges to loosen. Remove the mac and cheese cups from the pan and Enjoy!
Pairs Well With