Mini Macaroni and Cheese Bites
Serving Size / Yield
- 1 1/2 Tbs. butter
- 2 Tbs. flour
- 3/4 C. milk
- 1 1/2 C. shredded cheese blend, packed
- 1/4 C. Parmesan cheese, grated
- 2 large egg yolks
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 1/2 lb. elbow macaroni, cooked and drained
Preheat the oven to 425 degrees and grease a mini muffin pan. Set the tray aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk and bring to a boil. Cook, stirring occasionally, for 2 to 3 minutes, until thickened. Add in all the cheeses and stir to melt. Remove from heat and stir in the egg yolks, salt, pepper, and nutmeg. Mix well, then add the cooked pasta.
Spoon the macaroni and cheese into the mini muffin tins, filling each cup to the top and pack down gently. Sprinkle with more Parmesan cheese. Bake for 10 minutes, or until golden and sizzling. Cool for 10 minutes then remove from pan. Serve immediately.