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Mini Mac and Cheese Bites

Confessions of a Northern Belle

Ingredients
  

  • 1/2 pound elbow macaroni
  • 1 1/2 tablespoons melted butter
  • Non-stick cooking spray
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 1 block Velveeta cut into small cubes
  • 1 large egg yolk
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 2 tablespoons Parmigiano

Instructions
 

  • Preheat the oven to 425°.
  • In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
  • Spray four 12-cup, nonstick mini muffin tins with non-stick cooking spray.
  • In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes.
  • Add the cheddar and American cheeses and whisk until melted.
  • Off the heat, whisk in the egg yolk, salt, pepper, and garlic salt. Fold in the macaroni.
  • Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle Parmigiano on top.
  • Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.