Kids Can Make Mac N Cheese Bites Food

MINI MAC & CHEESE BITES

Steps:

• Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.

MAC AND CHEESE BITES

Steps:

• Cook macaroni according to package directions and set aside.
• Melt butter in saucepan.
• Add in flour and let simmer for a minute.
• Slowly add in the milk and let simmer for a few more minutes until bubbly.
• Add 1 cup of the shredded cheese and stir until melted.
• Add in macaroni and stir to cover noodles; set aside to cool or refrigerate overnight.
• To make the bites: preheat oven to 375 degrees. Generously spray a mini muffin pan with non-stick cooking spray.
• Scoop 1 tablespoon of Mac N Cheese into each mini muffin tin cup.
• Top with remaining shredded cheese. Add more if needed to cover completely as shown.
• Bake for 15 minutes or until cheese is melted and bubbly.
• Let cool for 10 minutes then remove from pan. If needed, run a knife around each Mac N Cheese bite to easily release from the pan.
• Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days.

MACARONI AND CHEESE BITES

Steps:

• Preheat the oven to 425°F.
• In a large pan of boiling salted water, cook the macaroni until al dente. Drain well, shaking off any excess water.
• Brush mini muffin tins (48 mini-cups total) with butter. Sprinkle with 2 tablespoons of the Parmesan.
• In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour and mustard over moderate heat for 2 minutes. Whisk in the milk and cook, constantly whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Mixture will be very thick. Remove from heat, and whisk in the egg yolk and paprika. Fold in the macaroni.
• Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing well. Sprinkle the remaining Parmesan on top.
• Bake for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Carefully loosen the mini macs, remove from pan to a platter, and serve.
• These can be prepared through Step 4 and refrigerated overnight.

HOMEMADE MAC AND CHEESE BITES

Steps:

• 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.

MAC AND CHEESE BITES

Steps:

• Cook the pasta according to package directions. Drain and set aside.
• In a medium saucepan (I used a 3 quart), melt butter over medium to medium-low heat. Once melted, add the flour and whisk constantly for about 3 minutes, until thickened and nutty. This is called a roux.
• Gradually, add the milk, stirring until there are no lumps. Increase heat to medium and bring to a light simmer, whisking. It will thicken up.
• Add the cheese and stir until melted and incorporated. Stir in the cooked pasta. Let cool and refrigerate in an airtight container for at least 4 hours or overnight.
• Form 1.5 inch balls with the cold mac and cheese, pressing to make them compact. Lay them on a sheet pan and put it back in the fridge while you prepare the rest of the ingredients. Note: they need to stay a bit cold (but not frozen) so they retain their shape well.
• Prepare your breading station: In a shallow bowl, add the flour. Then, in a second shallow bowl, whisk the eggs. In a third shallow bowl, combine the panko bread crumbs, Italian bread crumbs, and 1 teaspoon salt. Set aside.
• Get the oil ready: Heat the vegetable oil (3 to 4 inches deep, or enough for the mac and cheese bites to fully submerge) in a deep large Dutch oven until the oil's temperature reaches 360 to 375 degrees F. Tip: Use a candy thermometer to measure the oil's temperature.
• While the oil is heating, assemble the mac and cheese bites: coat each ball in flour first, then the whisked eggs, and then the bread crumb mixture. Press slightly to make sure the bread crumbs adhere well.
• Deep fry: Fry in small batches for about 3 minutes or until evenly golden brown. Tip: every time you add food into the oil, the temperature drops. Increase the heat to get it back closer to 360-375 degrees F.
• Transfer to a large plate lined with paper towel to drain excess oil. Serve immediately. Enjoy!

MAC 'N' CHEESE BITES

Steps:

• To make the toppings, heat half the oil in a frying pan over a high heat, and cook the mushrooms for 10 mins until golden. Stir in half the garlic and the parsley, and fry for 1 min more. Season and scrape into a bowl. Heat the rest of the oil in the pan and fry the remaining garlic and the breadcrumbs for 3-5 mins, stirring until crisp. Scrape into a second bowl.
• Melt the butter in a saucepan over a medium heat, then stir in the flour to make a thick paste. Gradually add the milk, a splash at a time, whisking until it's all incorporated. Cook for 2-3 mins more until thickened. Meanwhile, cook the macaroni in a pan of boiling salted water for 5-6 mins. Stir the cheddar into the white sauce until all the cheese has melted, then fold in the macaroni.
• Butter a 12-hole muffin tin and divide the mac 'n' cheese between the holes, packing it in with the back of a spoon. Top with the mushroom mixture, olives or sundried tomato slices, then scatter over the grated cheese and garlic breadcrumbs. Will keep, covered in the fridge, for up to 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Bake for 15 mins until golden and piping hot. Leave to cool for 10-15 mins in the tin, then loosen by running a spoon around the edges. Transfer to a plate.

CRESCENT MAC AND CHEESE BITES

Steps:

• Preheat oven to 375°. Place the first 6 ingredients in a microwave-safe bowl; microwave on high until blended, about 1 minute, stirring every 30 seconds. Stir in macaroni and bacon bits. Refrigerate 5 minutes., Unroll crescent dough and separate into 8 triangles. Place 2 tablespoons macaroni mixture on wide end of each triangle. Roll into crescents; place on an ungreased baking sheet., Bake until golden brown, 10-13 minutes. Serve warm.

KIDS CAN MAKE: CHEESE STRAWS

Steps:

• Position 2 oven racks in the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
• Roll out 1 puff pastry sheet with a rolling pin on a lightly floured work surface to a 12-inch square.
• Whisk the egg in a small bowl with 1 tablespoon water until blended.
• Brush the dough with a thin layer of the egg wash. Sprinkle half the Asiago onto the dough, and press it in with the rolling pin or the back of a measuring cup. Cut the dough in half horizontally (a pizza roller is very handy for this). Place one half on top of the other, cheese-side up.
• Cut the dough into 1/2-inch vertical strips; you should have 24. Pick up 1 strip with a hand on each end, and twist in opposite directions until you have made a spiral. Place the spiral on the baking sheet, and gently pinch the ends to adhere them to the parchment. Continue with the remaining strips, placing them about an inch apart, 12 per baking sheet. Brush the twisted dough with the egg wash, and bake until golden and puffy, 15 to 17 minutes, rotating the baking sheets halfway through. Let cool completely on the baking sheet. Repeat the process with the remaining puff pastry and cheese to make 24 more cheese straws. Store in an airtight container at room temperature for up to 3 days.

KIDS CAN MAKE: MAC 'N' CHEESE BITES

Steps:

• Position oven racks in the upper and lower thirds of the oven, and preheat to 400 degrees F. Line 2 or 3 mini-muffin pans with liners, and coat the liners generously with cooking spray.
• Bring a medium pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain the macaroni and rinse under cold water until cool. Drain again and shake off any excess water.
• Put the heavy cream, cream cheese, eggs, mustard, paprika and garlic in a large bowl. Beat on low speed with an electric mixer until combined (the mixture may have small lumps). Add the macaroni, Cheddar and Monterey jack, and stir until combined.
• Drop heaping tablespoonfuls of the mac 'n' cheese into the prepared muffin liners. Combine the breadcrumbs and butter with your fingers in a small bowl until the mixture is the texture of wet sand. Sprinkle the top of each mac 'n' cheese mound with the buttered breadcrumbs.
• Bake until the cheese is melted and the bites are golden brown, 25 to 30 minutes. Let cool for at least 5 minutes before serving hot or at room temperature. Serve with hot sauce on the side, if desired.

12 LEFTOVER MAC AND CHEESE RECIPES

Steps:

• Preheat your oven to 400 degrees.
• Cut tops of acorn squash off. Scoop out seeds and pulp leaving about 1-2 inches on the sides and bottom. Place acorn squashes on a baking sheet.
• Melt 3 tablespoons of butter in the microwave then use a basting brush to spread butter on top and inside of each acorn squash.
• Bake squash for 40-50 minutes, until tender with a fork.
• While the acorn squash is baking, reheat the macaroni and cheese by adding in the remaining 2 tablespoons of butter and milk, then reheat in the microwave, stirring a few times when cooking.
• Remove the acorn squash from the oven, scoop 1 cup of macaroni and cheese into each acorn squash and enjoy!
• Optional: Top with breadcrumbs, shredded cheddar cheese, and broil for 2 minutes, if desired.