Three-Cheese Mini Macaroni and Cheese Bites

By zhanghengshuo

12 Person

40 Minutes

0 Calories

We can't think of many parties that a platter or two of these bacon macaroni and cheese bites would be inappropriate at. Throwing a game day party? They're a no-brainer inclusion. Kid's birthday bash? All but the pickiest of eaters will be into them. In addition to being ridiculously cute and tasty, they're also pretty easy to make. Yes, it takes some time to divvy up the mac and cheese between the muffin tins, but it's not any fussier than baking off a big batch of cookies.

Ingredients

2 slices thick-cut bacon
1/4 tsp. smoked Spanish paprika
1 egg yolk
4 oz. American cheese, chopped
4 oz. cheddar cheese, shredded
3/4 cup whole milk
2 tbsp. all-purpose flour
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 1/2 tbsp. unsalted butter
2 tbsp. elbow macaroni

Method

01

Preheat the oven to 425°F. Brush the wells of four 12-cup, nonstick mini muffin tins with melted butter. Sprinkle with 2 tablespoons of the parmesan cheese, pressing it up the sides of the wells.
02

In a large pot of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Meanwhile, in a large saucepan, melt the 1 1/2 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes.
03

Whisk in the milk and cook, whisking constantly, until boiling and thickened, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the bacon and macaroni.
04

Fill the wells of the muffin tins to the top with macaroni, using damp fingertips to pack the macaroni into the tins. Sprinkle the remaining parmesan on top.
05

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling, rotating the pans halfway through cooking. Let cool for 5 minutes. Using a spoon, carefully loosen the mini macs, transfer to a platter and serve.

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Three-Cheese Mini Macaroni and Cheese Bites

5.0

( By zhanghengshuo )

01 Information

Grade easy
Serving 12 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

2 slices thick-cut bacon

1/4 tsp. smoked Spanish paprika

1 egg yolk

4 oz. American cheese, chopped

4 oz. cheddar cheese, shredded

3/4 cup whole milk

2 tbsp. all-purpose flour

1/4 cup freshly grated Parmigiano-Reggiano cheese

1 1/2 tbsp. unsalted butter

2 tbsp. elbow macaroni

03 Method

Step 1

Preheat the oven to 425°F. Brush the wells of four 12-cup, nonstick mini muffin tins with melted butter. Sprinkle with 2 tablespoons of the parmesan cheese, pressing it up the sides of the wells.

Step 2

In a large pot of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Meanwhile, in a large saucepan, melt the 1 1/2 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes.

Step 3

Whisk in the milk and cook, whisking constantly, until boiling and thickened, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the bacon and macaroni.

Step 4

Fill the wells of the muffin tins to the top with macaroni, using damp fingertips to pack the macaroni into the tins. Sprinkle the remaining parmesan on top.

Step 5

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling, rotating the pans halfway through cooking. Let cool for 5 minutes. Using a spoon, carefully loosen the mini macs, transfer to a platter and serve.

04 Author

zhanghengshuo

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