Oh muffin tin, I just can’t get enough. This week I have two recipes featuring this lovely little pan. The inspiration for this week’s snacks, you can check them out on Lyndsey Parker’s Reality Rocks Blog, were recipes I wish I would have thought of first. So thanks to my good friend Synthia for directing me to these delicious little morsels.
I added green onions to the mix but other than that I kept the recipe pretty much the same. Try them!!! They are so so tasty!!
Mac & Cheese Bites
Recipe adapted from: Macaroni and Cheesecake
- 1/2 pound elbow macaroni
- 1.5 tbsp butter
- 2 tbsp flour
- 3/4 cup milk
- 1.5 packed cups sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated, plus more for sprinkling on top
- 1 egg yolk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon ground nutmeg
- 2 tbsp green onions, chopped
Preheat oven to 425 degrees.
Cook the pasta according to the package directions and drain well. Spray a nonstick mini muffin pan with cooking spray. Set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened.
Add cheddar and Parmesan cheeses and stir to melt.
Remove from heat and stir in egg yolk, salt, pepper and nutmeg.
Stir in macaroni and 1 tablespoon of green onion.
Spoon two heaping tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently.
Sprinkle with remaining Parmesan cheese and green onions. Bake for about 10 minutes until golden and sizzling. Let cool for 5 minutes.
Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve.