Mac Cheese Mini 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 '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.

MAC & CHEESE BACON BITES

Steps:

• Cook the pasta for 4 minutes less than the package instructions. Drain and set aside, reserving 1⁄4 cup of the pasta cooking water.
• Preheat oven to 350 degrees F.
• In a medium saucepan over medium heat, melt the butter and then add the flour. Whisk together, cooking until the flour resembles wet sand and begins to smell nutty and fragrant. Add the milk, whisking until there is no lumps. Bring to a boil and cook for one minute, stirring often.
• Remove from heat and stir in the cheese. Season generously with pepper and add salt to taste (this will depend on the saltiness of your cheese.) Add the pasta and fold together until the pasta is coated, add 1 tablespoon of the pasta cooking water, if necessary, to loosen.
• Lightly grease a muffin tin and line each cup with a piece of precooked bacon to come up sides of cup. Spoon mac and cheese into each of the cups and then top with some Italian panko breadcrumbs.
• Bake for 10-15 minutes, until golden brown. Remove and allow to cool 5-10 minutes to settle into cups before removing and serving.

MAC AND CHEESE BITES

Steps:

• Preheat the oven to 350°F
• Bring a large pot of water to boil. Cook the pasta according to the package directions until just shy of al dente. Drain well.
• Meanwhile, lightly grease standard size muffin pans with cooking spray.
• In a medium bowl, combine the cracker crumbs, ½ cup of the shredded cheese, and melted butter and mix with a fork until combined. Spoon a bit of the mixture into the bottom of each muffin well and tamp down with the flat bottom of a glass or other.
• Once the pasta is cooked and drained, add it to a large mixing bowl with the remaining shredded cheese, the boursin and cold butter.
• In a liquid measuring cup, combine the eggs, milk, and sour cream and whisk to combine.
• Add the liquid mixture to the bowl with the pasta.
• Stir in the salt and red pepper flakes and mix until evenly combined.
• Divide the macaroni mixture between the prepared muffin wells.
• Bake until light golden, about 20-25 minutes. Let cool in the muffin pans at least 10-15 minutes, then carefully remove from the pan and serve warm.

DELUXE MINI MAC & CHEESE

Steps:

• Heat oven to 400ºF.
• Cook Macaroni in large saucepan as directed on package; drain. Do not return macaroni to pan.
• Melt butter in same saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk; cook 1 to 2 min. or until thickened, stirring frequently. Add Cheese Sauce; cook and stir on low heat 1 to 2 min. or until blended. Remove from heat.
• Add macaroni, egg, sour cream and 3/4 cup shredded cheese; mix well. Spoon into 12 muffin pan cups sprayed with cooking spray; sprinkle with remaining shredded cheese.
• Bake 13 to 15 min. or until golden brown. Cool 5 min. before removing from pan to serve.

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.