If there was workhorse of my kitchen, it might just be my cupcake tins (big and small). I use them for everything from actual cupcakes to cinnamon rolls to mini cheesecakes and now, mac and cheese bites!
These mac and cheese bites have become my new go-to for events (aka the 4th of July BBQ coming up) where I need to bring a dish (and I’m told to not make dessert, welp). Luckily these bites are always a crowd pleaser! When I want them to be a little appetizer/quickly pop one in your mouth (you know what I’m talking about), I just use a mini cupcake tin instead of a full size one.
Like the cheesecakes, you can choose to make these in either a mini tin or a full size cupcake tin, just adjust the cook time accordingly (a little shorter for the mini size).
Mac and Cheese Bites
Ingredients
2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs (I like to add extra of Mrs. Dash’s Italian Season to the breadcrumbs)
2 teaspoons olive oil
1/2 teaspoon salt
Directions
1. Preheat the oven to 350 degrees and grease a muffin tin with nonstick cooking spray.
2. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside (this will be your breadcrumb mixture).
3. Bring a large pot of water to a boil and add the macaroni. Let it cook for about 8 minutes (you want it to be a little firm).
4. Remove the pot from the heat, drain it, and return the pasta to the pan
5. Stir in the butter and egg until pasta is evenly coated. Then stir in 1 cup of the cheddar cheese and all of the mozzarella cheese.
6. Spoon into the prepared muffin tin. Then sprinkle the remaining cheedar cheese and the bread crumb mixture over the top.
7. Place it in the over and bake for 30 minutes or until the topping is golden brown.
8. VERY IMPORTANT: Allow the muffins to cool for a few minutes before removing from the pan. You need to give the cheese a few minutes to set so they still hold their muffin shape.
