Mac Cheese Mini Bites Recipes

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MINI MAC & CHEESE BITES



Mini Mac & Cheese Bites image

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

2 cups uncooked elbow macaroni
1 cup seasoned bread crumbs, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1-3/4 cups 2% milk
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Swiss cheese
3/4 cup biscuit/baking mix
2 large eggs, lightly beaten

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.

MACARONI AND CHEESE BITES



Macaroni and Cheese Bites image

A yummy appetizer for a party - be careful, or the kids will gobble them up first! Recipe can be doubled easily.

Provided by MarthaCooks

Categories     Cheese

Time 40m

Yield 24 bites, 8 serving(s)

Number Of Ingredients 10

1/4 lb elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated parmesan cheese (do not use the stuff in the green can!)
1 tablespoon flour
1/4 teaspoon dry mustard
3/8 cup milk
2 ounces cheddar cheese, shredded (1 packed cup)
2 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon paprika (optional)

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.

Nutrition Facts : Calories 155.8, Fat 8.4, SaturatedFat 5, Cholesterol 45.2, Sodium 168.8, Carbohydrate 12.8, Fiber 0.5, Sugar 0.5, Protein 7.1

MAC 'N' CHEESE BITES



Mac 'n' cheese bites image

Catering for guests with different diets or tastes? These mac 'n' cheese bites are ideal party food. From mushrooms to olives, top with whatever you like

Provided by Anna Glover

Categories     Canapes

Time 1h20m

Number Of Ingredients 13

25g butter, plus extra for the tin
25g plain flour
400ml milk
200g macaroni or other short pasta
200g mature cheddar, grated
1 tbsp olive oil
100g baby button mushrooms, sliced
2 garlic cloves, crushed
2 tsp finely chopped parsley
20g dried breadcrumbs
8 black olives pitted and sliced
4 sundried tomatoes, sliced
100g grated mozzarella or cheddar

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.

Nutrition Facts : Calories 312 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium

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