Delicious Mini Mac & Cheese Bites…The holidays are upon us and many of us will be hosting parties and get togethers with family and friends to celebrate. So here’s a super easy delicious Mini Mac & Cheese Bites recipe that everyone will love! Anything big made small is ultra-fun for cocktail parties, and these quick, one-bite mac and cheeses are an ultimate tasty example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive, and they taste just as delicious once they cool down.
I think it is safe to say that almost everyone loves mac-n-cheese. It’s just good comfort food. But why not enjoy this comfort food in one irresistible bite? Pass them around with cocktails or place them on the buffet table and let your guests serve themselves. These will disappear before your eyes. Feel free to change up the cheeses to what you like. Jazz them up and add bits of ham or veggies. Maybe give them a kick with some chiles and spices.
So for Christmas, New Year’s celebration or just a cocktail party with friends, make a batch of the Three-Cheese Mini Macs. They will surely be a hit.
Ali in the Valley
Mini Mac & Cheese Bites...
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Author: Alison Ball
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces extra sharp cheddar cheese shredded (1 packed cup)
4 ounces gruyere cheese chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
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.
Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
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 gruyere cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of 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.