Who doesn’t love macaroni and cheese? I came upon these cute little things when I was planning my son’s 5th birthday party this fall. I was planning all finger type food and wanted something the kids would enjoy. I found the this recipe over at Chef in Training. I think for us the best part of these bites is how small they are. We like bit sized food you can just pop in your mouth, no forks needed. Not only are they cute and small, but they are packed with flavor. The kids are not the only ones who enjoy them, my husband and I love them too. They are pretty easy to make and not much time to prep before you put them in the oven. If you love mac & cheese or have kids that love it, try these out, I bet they will be a big hit!
- ½ pound elbow macaroni
- 2 Tbsp. butter
- 2 Tbsp. flour (I used whole wheat, but you can use all purpose)
- 1½ cups milk
- 2 cups shredded sharp cheddar cheese
- 2 oz. cream cheese
- ½ tsp. salt
- ¼ tsp pepper
- 1 egg beaten
Preheat the oven to 400 degrees. Spray a mini muffin tin with cooking spray. Cook the noodles according to package and set aside. Over medium heat add the butter and flour, whisk together until the mixture is smooth. Slowly add milk and bring it to a simmer. Add 1 1/2 cups of the shredded cheese, cream cheese, salt and pepper. Stir until it thickens and is smooth and creamy. In a large bowl mix together the cheese sauce, noodles, and beaten egg. Once completely coated spoon the mac & cheese into the mini muffin tins. Add a little shredded cheese to the top of each one. Bake for 15 minutes, cook a little longer for a crisper top. Let them cool for a few minutes and then remove with a knife.