These baked mac and cheese bites, crispy around the edges and soft and melty in the center will be the star at the next tailgate. If you love finger food and mac and cheese, this recipe is for you.
Preparation Details
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 16
Ingredients
- nonstick cooking spray
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded extra sharp Cheddar cheese, divided
- 2 ounces cream cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, beaten
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Spray 2 mini muffin pans with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain.
- Melt butter in a large soup pot over medium heat. Whisk in flour until smooth. Add milk and bring to a simmer. Add 1 1/2 cups Cheddar cheese, cream cheese, salt, and pepper. Stir until smooth. Turn heat off.
- Add drained pasta and beaten egg to cheese sauce and stir until evenly combined.
- Using a small spoon, divide mixture between mini muffin tins. Sprinkle each mac and cheese bite with remaining Cheddar cheese.
- Bake in the preheated oven until golden brown, about 16 minutes. Remove from oven and let stand 5 minutes before serving.
