MINI MAC & CHEESE BITES
Young relatives were coming for a Christmas party, so I wanted something fun for them to eat. Instead, the adults devoured my mini mac and cheese. -Kate Mainiero, Elizaville, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 162mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
EASY MAC AND CHEESE MUFFINS
This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!
Provided by joplin_7_7_7
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
- Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
- Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 18 g, Cholesterol 43.6 mg, Fat 10 g, Fiber 0.8 g, Protein 11.1 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 2 g
MAC & CHEESE CUPCAKES
Provided by Rebecca Miller French
Categories Milk/Cream Dairy Pasta Side Bake Vegetarian Kid-Friendly Wedding Dinner Lunch Cheddar Cookie Sugar Conscious Kidney Friendly Small Plates
Yield Makes 24 cupcakes
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F.
- 2. Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.
- 3. In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.
- 4. Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.
- 5. Stir in the cheddar until it melts, then fold in the macaroni.
- 6. Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)
- 7. Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.
- 8. Bake until golden on top, 15 to 25 minutes.
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
MAC AND CHEESE CUPCAKES
Whether you serve them as children's finger food or cocktail-party nibbles, these miniature mac-and-cheese cupcakes are downright adorable. They're so easy to fix the kids can help you with most of the work, too. In my tests, the panko crust worked only for the miniature cupcakes. When I tried it with regular-size muffin tins, the cupcakes got stuck. If you must use a regular-size muffin tin, skip the panko and use cupcake liners. From azcentral.com and Meghan Pembleton.
Provided by babybuffalo
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Cook pasta according to package directions.
- Meanwhile, prepare pans:
- Either line a muffin tin with 12 paper or foil cupcake liners, or grease mini muffin pans (enough for 24 mini cupcakes) with butter and sprinkle with panko crumbs, dumping out excess crumbs.
- When pasta is done, drain and return to pot.
- Stir in shredded cheese until melted.
- Season with salt and pepper.
- Beat eggs and milk together in a medium bowl; stir into pasta.
- Spoon mixture into prepared muffin cups.
- Bake 20 minutes for full-size cupcakes; 15 minutes for mini cupcakes.
Nutrition Facts : Calories 351.8, Fat 16.2, SaturatedFat 9.5, Cholesterol 115.7, Sodium 279.2, Carbohydrate 32.6, Fiber 1.3, Sugar 1, Protein 18.1
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MAC AND CHEESE CUPCAKES - COOK FAST, EAT WELL
From cookfasteatwell.com
Reviews 4Estimated Reading Time 5 minsServings 6Total Time 1 hr
- Preheat oven to 425 degrees F. Grease 12 standard muffin cups with nonstick cooking spray. Set aside.
- Bring a large pot of water to a boil. Salt generously. Cook pasta according to package instructions. Drain well.
- While the pasta cooks, prepare the sauce. Melt butter in a large saucepan over medium heat. Add flour. Cook, whisking constantly, until lightly brown, about 1 minute. Slowly add milk in a slow and steady stream. Bring to a boil. Cook until thick, about two minutes. Reduce heat to low. Add cheese, one handful at a time, stirring gently. Allow cheese to melt between each addition. Remove from heat. Add drained pasta. Stir to combine. Add egg. Stir until combined.
- Spoon mac and cheese into prepared muffin cups. In a small bowl, stir together bread crumbs, Parmesan cheese, and melted butter. Divide evenly over each muffin cup.
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