Mac and Cheese Bites are mini forms of the classic recipe we love so much. Made in mini muffin tins, they're a cheesy, simple & fun appetizer idea that both kids and adults will love.
Recipe by: Yumna Jawad, Feel Good Foodie
Recipe by: Yumna Jawad, Feel Good Foodie
Ingredients
- 8 ounces elbow pasta
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon salt
- 1 1/4 cups 2% milk
- 2 cups Roth Original Grand Cru®, shredded
- 1/4 cup panko breadcrumbs
Method
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Preheat the oven to 375° F. Grease two mini muffin pans with nonstick cooking spray.
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In a large pot of boiling salted water, cook the pasta al dente according to package instructions, about 7 to 9 minutes. Drain and set aside to cool.
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In a large saucepan over medium heat, melt the butter. Add the flour, garlic powder and mustard powder into the pot and stir to combine, about 2 minutes. Add the milk, season with salt and pepper, and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally for 5 minutes.
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Remove the pot from the heat and stir in Grand Cru®. Stir until the mixture is melted. Fold in the cooked pasta and mix until it is evenly coated with the sauce.
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Scoop about 2 tablespoons of the mac and cheese mixture into each muffin cup. Pack the mac and cheese into the muffin cups with the back of a spoon. Sprinkle panko breadcrumbs and remaining cheese on top.
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Bake in preheated oven until the cheese is melted and the breadcrumbs become golden, 20 to 25 minutes.
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Allow the bites to cool for 5 to 10 minutes before removing from the muffin cups and serving.