Description
Creamy mac and cheese bites with golden edges and soft, cheesy centers. These mini baked appetizers are perfect for tailgates, parties, potlucks, and family dinners.
Ingredients
Scale
- ½ pound whole wheat elbow macaroni
- 2 tablespoons unsalted butter
- ¼ cup freshly grated Parmesan cheese, divided, plus more for topping
- 2 tablespoons all-purpose flour
- ¾ cup milk
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 large egg yolk
- ½ teaspoon paprika
- Nonstick cooking spray
- Optional salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F.
- Cook the macaroni for 6 to 7 minutes, or until barely al dente. Drain thoroughly without rinsing.
- Coat a 12-cup mini muffin pan generously with nonstick cooking spray.
- Sprinkle a small amount of Parmesan across the bottom and lower sides of each muffin cup.
- Melt the butter in a medium saucepan over medium heat.
- Add the flour and whisk continuously for about 2 minutes without letting it brown.
- Slowly pour in the milk while whisking. Continue stirring until the mixture boils gently and thickens.
- Lower the heat, add the cheddar and mozzarella, and stir until smooth.
- Remove the saucepan from the heat. Quickly whisk in the egg yolk and paprika.
- Fold in the drained macaroni until the cheese sauce coats every piece.
- Scoop about 1 tablespoon of macaroni mixture into each mini muffin cup.
- Press each portion down firmly and sprinkle the tops with Parmesan.
- Bake for 10 to 12 minutes, or until the edges look lightly browned.
- Cool the bites in the pan for 5 minutes.
- Loosen each bite gently with a thin knife and transfer it to a serving platter.
- Repeat with the remaining mixture, coating the pan again before each batch.
Notes
- Cook the macaroni only until barely al dente so it does not become mushy during baking.
- Freshly grated cheese melts more smoothly than packaged shredded cheese.
- Press the macaroni mixture firmly into each cup so the bites hold together.
- Let the bites cool for 5 minutes before removing them from the pan.
- Refrigerate leftovers for up to 4 days.
- Freeze cooled bites for up to 2 months.
- Reheat refrigerated bites at 350°F for 8 to 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 bites
- Calories: 176
- Sugar: 2
- Sodium: 236
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 1
- Protein: 7
- Cholesterol: 39