submitted by trecib {1 Recipe}
Makes: 3 dozen
Description: Tasty and simple finger food perfect for an appetizer that kids will also love.
Ingredients:
1/2 pound
elbow macaroni
2 Tablespoons
butter
2 Tablespoons
all purpose flour
1 1/2 cups
milk (I use non-dairy, but any will work fine)
2 cups
shredded sharp cheddar cheese
2 ounces
cream cheese
1/2 teaspoon
salt
¼ teaspoon
pepper
1
egg beaten
Instructions:
Preheat oven to 400 degrees F.
Spray mini muffin tins with cooking spray.
Cook pasta according to packaged directions and set aside.
In a medium size pan combine butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 1½ cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat.
In a large mixing bowl, carefully stir pasta, cheese sauce, and egg until evenly mixed and pasta is evenly coated.
Spoon mac and cheese into mini muffin tins and top each with a small pinch of remaining cheese. Bake at 400 degrees F for 15 minutes or until golden brown.
Allow to cool 5 minutes before gently removing the bites.
via Chef in Training
Is there a way to make this gluten free?
This recipe is from the Rachel Ray show mini muffintin week. Recently made these and a few others from her mini muffin tin week and they were a BIG HIT. …
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