Mac & cheese bites
Prepare baked mac & cheese bites using elbow macaroni, cheddar cheese, and a breadcrumb topping.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Elbow Macaroni (uncooked) | 250 | Grams |
| Cheddar Cheese (shredded) | 300 | Grams |
| Parmesan Cheese (grated) | 50 | Grams |
| Whole Milk (none) | 2 | Cups |
| Butter (unsalted) | 4 | Tbsp |
| All-purpose Flour (none) | 3 | Tbsp |
| Bread Crumbs (none) | 1 | Cup |
| Egg (beaten) | 1 | Count |
| Salt (none) | 1 | Tsp |
| Black Pepper (ground) | 0.5 | Tsp |
| Paprika (none) | 0.5 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius and grease a muffin tin.
- Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside.
- In a saucepan, melt the butter over medium heat and whisk in the flour to form a roux.
- Gradually add the whole milk, whisking continuously until the mixture thickens.
- Stir in the cheddar cheese and parmesan cheese until melted and smooth.
- Add salt, black pepper, and paprika to the cheese sauce, then mix in the cooked macaroni.
- Spoon the mac and cheese mixture into the prepared muffin tin, filling each cup evenly.
- In a small bowl, combine the bread crumbs with the beaten egg, then sprinkle over the mac and cheese.
- Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on top.
- Allow the mac & cheese bites to cool slightly before removing them from the muffin tin.
Kitchen equipment
Muffin Tin